Made predominantly from Sangiovese grapes, quality-selected in Farnetella, in the commune of Sinalunga, southeast of Siena and northwest of Montepulciano.
The vineyard, ca.10 hectares (4 acres) on the Podere Lucilla, is southwest-facing, sited at average elevations of 350 metres.
The soils are layered sand and silt, with some presence of clay, and larger percentages of rock and limestone.
Alcohol Grade: 13%
Aging/ Vinification: De-stemming and pressing of the quality selected grapes. Fermentation temperature 28-30° C. Length of maceration 10-12 days. Programmed automatic punchdowns daily. Drawing off and racking after fermentation. In March-April, the wine is transferred to small, medium, and large oak barrels for 8-12 months of maturation, followed by 4-6 months in the bottle.
Best to have it: 14-18ºC. Drink now or save another 8-10 years.
Winery details: Castello di Farnetella
Castello di Farnetella is an estate of 432 hectares, of which 56 are planted to vineyard, located in the province of Siena.
Going back to its very beginnings in the 5th and 6th centuries AD, Farnetella was located in an elevated location, known as Castelvecchio, above the current village, where an ancient castle also rose. In the Late Middle Ages, the Conti della Berardenga, a noble family with origins in France, held sway.
In 1981 Castello di Farnetella was purchased by the Poggiali family, owner of the Fèlsina farm in Castelnuovo Berardenga.
Castello di Farnetella lies in a very distinctive climate niche, southeast of the Chianti Classico zone and north of Montalcino, bordering on the growing area for Vino Nobile di Montepulciano. It lies wholly within the Chianti Colli Senesi DOCG zone, and thus enjoys a position within the overall geographical confines of the Chianti area.
The soils are composed of stratified sandstones, with alluvial lenses and clay mixed with mineral-rich sea-bed sediments, which ensure fine natural fertility.
Beginning in the early 1980s, micro-vinifications were carried out, vineyard by vineyard, with the objective of developing the full potential of sangiovese, the iconic variety of the local growing area, where it conveys impressions of smooth liquorice and anisette.
The vineyards were re-structured, by denser planting of vines and by new pruning techniques, in order to reduce the crop per hectare. Massal selection made possible the reproduction and preservation of the superior sangiovese phenotypes, which give Farnetella its unique character in the Sinalunga growing area.