Production area: Impruneta, Greve in Chianti, 15 km south of Florence.
Soil: calcareous, clay and marl mix.
Production per plant: due to poor soils and grape thinning, we get an average production per plant approximately 1 kg, an amount that achieves a perfect phenolic ripeness and concentration as well as sugar.
Grapes: Sangiovese 100%
Haervest: by hand in small containers, to maintain the integrity of the fruit. For OTTOMANI Sangiovese only the best grapes are used (small size, perfectly ripe), chosen one by one in our olds vineyards (over 40 years).
Fermentation: spontaneous, conducted by yeasts naturally present on the grapes (no yeast inoculum).
Maceration: a period of 40 days minimum. Long periods of maceration (possible only from the grapes in perfect health and ripeness) allow the extraction of a greater number of phenolic compounds present in grapes, responsible for the color and structure, allowing for long aging. During this period are made at least 3 daily operations (pumping over, plunging, delestage) the type and duration can change every days, depending on the needs of the yeasts (O2).
Maturation: at least 16 months in oak barrels, this time the wine matures on the lees, kept in suspension by lees stirring (batonnage). This allows the release of compounds responsible for the softness and body of wine. During these months, the wine carries on malolactic fermentation spontaneously.
Stabilization: the wine is stabilized by cold before bottling. To retain all the quality of wine we don’t make filtrations.