Why produce Sangiovese on the coast, whereas French vines rule the place now?

Because Tuscany has always been the Sangiovese’s land, or better the “Sangioveto”, as the ancient farmers used to call it. It is here that Sangiovese can be expressed with the vigour often not achievable in Chianti.

The Gabbriccio comes out from an autochthonous Sangiovese Piccolo vineyard which favours fresh and fruity aromas, while the ageing process adds a particularly spiced complexity.

The sun and the clayey soil give the Gambriccio solid structure which enables the wine to be presented in purity and to support long ageing periods.

Varieties: Sangiovese piccolo 100%

Extension and exposure of the vineyard: 4 ha Full south

Age of the vineyard: 16 years

Altitude: 200 m a.s.l.

Soil: Clay and disgregated igneous rock

Planting density and training method: 5500 plamts/ha spurred cordon

Harvest method and period: Manual harvest third week of september

Wine making process: Destemming without pressing, temeprature-controlled alcoholic fermentation followed by maloactic fermentation

Yeasts: Cultured 

Aging: 12 months in tonneaux, 4 months in concrete vats, min. 12 months in blotthle 

Alcohol volume: 13° Vol.

Total acidity: 5,7 gr./l.

Free sulfur dioxide: 20 mg/lt

Aging potential: Over 10 years

Tasting notes
Colour: Ruby red with orange shades.
Bouquet: Notes of red fruits with pronounced tertiary aromas.
Taste: Sour cherry, well integrated with a gentle spiciness of coffee and clove.

Serving temperature: 18°-20°

Food pairings: Dried beef (Bresaola style), tagliatelle with meat or tomato sauce, roasted white meats, fish stew “Cacciucco alla livornese”. Cheese: aged parmesan and pecorino.