San-giocondo
toscana

Vino Novello di Toscana IGT

San Giocondo shows a ruby red color with violet highlights to the eye. The nose is distinguished by floral notes of violets, roses, and by such berry fruit aromas as raspberries and blackberries. The palate is soft and balanced with a finish which recalls the fruity sensations first felt on the nose.

12,5°
Alcohol by volume: 12,5% vol.

Climate

2019

The spring of the 2019 vintage, distinguished in its initial part by a rather dry climate, was characterized by below average temperatures for the season and by precipitation which created a delay in bud break. Summer, generally warm and with rainfall which well distributed during the period, guaranteed a positive beginning to ripening of the grapes, assisting in reaching a good equilibrium between sugars and acidity. The excellent temperature swing between daytime heat and evening and nighttime coolness favored the development of aromatic components in the crop. The harvest of the Sangiovese and Syrah grapes for San Giocondo grapes began on September 9th, a few days later than usual compared the seasonal averages of recent vintages.

il-meteo

Climate
Summer was generally warm and with well distributed rainfall during the period
2019

Uva

Harvest
September 9th
2019

Calice

Winemaking
Two separate types of fermentation: a part was given a carbonic maceration utilizing whole berries while the remaining percentage was fermented in a traditional way
2020

Winemaking

Upon arrival in the cellar, the grapes underwent two separate types of fermentation: a part was given a carbonic maceration utilizing whole berries while the remaining percentage was fermented in a traditional way,  with the wine undergoing a few days on its skins in order to extract color and, at the same time, minimize the impact of tannins. The must which was obtained was then run off its skins and finished its alcoholic fermentation in temperature-controlled stainless-steel tanks at a level held to a maximum of 68 °Fahrenheit (18 °Centigrade). San Giocondo finished its malolactic fermentation by the initial period of October to then be bottled during the final days of the month.