Enoteca Belvedere di San Leonino

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BARONE RICASOLI RONCICONE CHIANTI CLASSICO DOCG GRAN SELEZIONE 2018

Barone Ricasoli

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RONCICONE 2018
100% Sangiovese

SOIL
The soil of the vineyard of the same name is made up of marine deposits of Pliocene origin, with the presence of sand and stones smoothed by the sea, while clay is found deep inside. The organic substance content is good. On the surface, marine fossils and lignite emerge. The slopes are gentle and the vineyard is located in the central part of the property, south of the clayey-limestone soils.

HARVEST
The Sangiovese from the Roncicone vineyard was harvested on 5 October 2018.

VINIFICATION
The de-stemmed grapes were vinified in 100 hl truncated cone stainless steel tanks and inoculated with selected yeasts. Fermentation took place at a temperature of 24-27 ° C with daily punching down and maceration on the skins for about 14-16 days.

AGING
22 months in 500 lt tonneaux of which 30% new and 70% second passage.

BOTTLING
February 18, 2021.

VINEYARD Planting years: 1998-2000

Surface: 10.87 ha

Altitude: 320 m a.s.l.

Density: 6.600 vines / ha

Training system: spurred cordon

Clones: Sangiovese VCR23, VCR5

Exposure: South-East Rootstock: 420A

SOIL The soil of the vineyard of the same name is made up of marine deposits of Pliocene origin, with the presence of sand and stones smoothed by the sea, while clay is found deep down. The organic substance content is good. On the surface, marine fossils and lignite emerge. The slopes are gentle and the vineyard is located in the central part of the property, south of the clayey-limestone soils.

SEASONAL PERFORMANCE The 2018 harvest was complex, due to the climatic trend which tended to be more humid than past averages, but with excellent summer temperatures and a very dry period that characterized the month of September and October.

HARVEST The Sangiovese from the Roncicone vineyard was harvested on 5 October 2018.

VINIFICATION The de-stemmed grapes were vinified in 100 hl stainless steel truncated cone tanks and inoculated with selected yeasts. Fermentation took place at a temperature of 24-27 ° C with daily punching down and maceration on the skins for about 14-16 days.

AGING 22 months in 500 liter tonneaux of which 30% new and 70% second passage.

BOTTLING February 18, 2021

DATA SHEET Alcohol: 14% Vol Total acidity: 6.03 g / l ph: 3.33 Net dry extract: 27.48 g / l Total polyphenols (in Gallic acid): 2234 g / l


AWARDS OF THE VINTAGE
James Suckling 2021 97/100
WinesCritic.com 2021 98/100
Wine Spectator 2021 93/100

 

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