Il Macchione Vino Nobile di Montepulciano D.O.C.G. 2016

Description

Il Macchione represents a limited but prestigious production in the rich and ancient tradition of Vino Nobile di Montepulciano.
In this family run wine farm, we are able to produce a unique and high quality wine thanks to the privileged position of our vineyards and the continuous contributions of our trusted technicians.
“As long as it takes”, it is an expression that explains what nature is teaching us here. This splendid part of Tuscany has made wine an art form which provides many moments of pure pleasure.
The grapes are carefully selected in the vineyard, hand harvested, placed in crates and carried over to the winery.
If necessary, the temperature of the grapes and the grape must is immediately reduced down to 13- 14°C with the use of dry ice. The next step is carbonic maceration performed with dry ice for two or three days at a temperature of 10- 12°C . Then, the temperature is allowed to go back up naturally.
At a temperature of approximately 12- 13°C the inoculation process is performed in the tank of local yeasts using a pied de cuve (or “fermentation starter”). The pied de cuve is prepared 3-4 days before, using the vineyards’ finest grapes and following the 4°C alcohol rule necessary for preventing apiculate yeasts from hindering proper fermentation.
The length of the fermentation process varies depending on the quality of the pomace, and ranges from a minimum of 15 days up to a maximum of 30-35 days. During this time, maceration is enhanced by intervening mechanically to break the cap and push it under the surface, pump the wine over the cap, and rack and return.
Then, Noble wines are aged in 5Hl “tonneau” casks and 30Hl wooden barrels, while Reserve wines are aged first in barriques and then in small 15Hl barrels, where weekly lees stirring continues.
Noble wines stay in the “tonneau” casks for approximately 14-16 months, Reserve wines for a longer period of time that varies from 18 to 20 months. After aging in small- and medium-sized wooden barrels, the wine is transferred to large barrels then bottled. For Vino Nobile the entire wood ageing process is around 30 months while for Riserva it is 40 months. The bottling process begins once the wine is filtered with propylene cartridges, using a mobile system.

We grow only large Sangiovese grapes, also known as Prugnolo Gentile, with a clonal selection based on the soil composition. The age of the vines ranges from fifteen to fifty years.
The farm includes:
– 2.5 hectares of high density vineyards (6000 vines per hectare), planted 15 years ago in full production with the guyot pruning system;
– 1.5 hectares of young vines with the same characteristics;
– 2 hectares of old vines (50 years old) with a traditional plantation of 3,500 vines per hectare with the guyot pruning system.
The soil is fertilized annually with green manure, deposited in alternate rows with the addition of organic fertilizer as needed. No herbicides or other chemical or systemic products are used and the few treatments actually performed on the vines are copper- and sulphur-based.
The care of the vineyard is based on an assiduous search for processes that increase the plant’s intrinsic defence systems. In fact, the deep tilling of the soil, the breakage of superficial roots, the organic and energy-efficient green manure fertilizer and watering with natural extracts are all practices that increase the vineyard’s natural defences, consequently preventing the winemaker from having to use other synthesis products.
In terms of agronomy practices, shoot thinning is performed (the actual pruning of the grape) along with only a late, single tipping, because bending the shoots is preferred as a natural way to increase the acidity level. When necessary, bunches deemed to be excessive are thinned out to obtain a yield of approximately 1 Kg of grapes per vine, reaching a production of 60,000 Kg of grapes per hectare, which is still below the maximum limit of 80,000 Kg per hectare established by the Vino Nobile di Montepulciano Consortium regulations.
The fruits are harvested and selected directly in the vineyards then brought over to the stemmer in small 15-kg crates to ensure they remain intact.