Clivo Altura

Varietal/Blend
Sangiovese

Vineyard Area
"La Debuttante" is drawn from three sites: The terraces that Willy restored in Vagliagli on the Macigno of Chianti; an old vineyard in Montefiridolfi (San Casciano Val di Pesa) on river-bed soils; and a single block in Rignana (Panzano in Chianti) on schist-limestone (old vines and cool exposure)

Soil
stony-clay-limestone, schist-limestone, and sandstone

Elevation
330 to 550 meters

Exposure
North, southeast

Farming Practice
Organic

Vinification
Grapes are harvested by hand and fermented in in a one-ton steel vat using a generous amount of whole-cluster (fermentations are all native). Maceration lasts three weeks (without sulfur additions). The wine is then moved to French oak barrels for ML.

Maturation
16 months in French oak barrels. Bottled unfiltered.

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Varietal/Blend
Pinot Nero

Vineyard Area
The Pinot Nero vineyard in Castello di Fosini is situated at 650 meters elevation in the middle of a 2000-hectare forest. It’s so cool there that Sangiovese won’t ripen, which is why someone chose to plant Pinot Nero 25 years ago. Optimal maturity arrives quite late for Chianti’s growing season, and a little bit like Vagliai, the soils in Fosini are composed of Macigno sand.

Soil
Macigno sandstone

Elevation
650 meters

Farming Practice
Organic

Vinification
Picked by hand and fermented using 50% whole clusters (two-week maceration).

Maturation
Aged in 600-liter new tonneaux and small, French oak barrels of one previous wine.

Marketing Materials:

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Varietal/Blend
Sangiovese

Vineyard Area
The Chianti is drawn from the vineyard Willy restored himself in Vagliali at 530 meters ab.s.l. It faces north and covers 2.5 hectares. The site features 45 dry stack terraces. s

Soil
Galestro (schist-limestone)

Elevation
530 meters

Exposure
North

Farming Practice
Organic

Vinification
• 20% whole clusters • 24-day semi-carbonic maceration with gentle extraction, carried out through punch-downs and pump-overs. • Native fermentation • ML completed naturally • Sulphites added one month after the end of malolactic fermentation

Maturation
14 months of aging in tonneaux and large barrels. Bottled unfiltered.