Palistorti di Valgiano Rosso, 2013

from £86.00 per bottle
Available bottle sizes: 150 cl
Italy
Wine
Red
Merlot, Sangiovese, Syrah, Ciliegiolo, Canaiolo, Colorino, Tazzelenghe
Colline Lucchesi DOC
none
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: 30 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak, Cement - Other

Additional Information

The flagship cuvee from Tenuta Di Valgiano is made from 60% Sangiovese with 40% made up from Cigliegiolo, Canaiolo, Colorino, Barbera, Tazzelenghe, Syrah and Merlot. Terroir: Palistorti means ‘crooked posts’. The vineyard lies on very rocky soils where, most of the time, it is not possible to plant a post straight into the earth. Because of really hard rocks near the surface, one has to push the post at an angle as soon as the post hits one of them. The locals have taken the habit of calling this vineyard ‘palistorti’ hence the name of the cuvée. Age of the vines: 15 to 20 years old. Vinification: Grapes are hand-harvested. Grapes are put in a big open wooden tank where they start to crush the grapes by feet. After the fermentation, 40% of wine goes for ageing in cement tank and 60% goes in French barrels for a year. The wine is then bottled and kept for one more year at the estate before being released. Alcohol: 13%
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Tenuta di Valgiano is perched on the hills of the “Lucchesia”, squeezed between the Apennine mountain range and the Tyrrhenian coast. Purchased in 1992 by Moreno Petrini – a local guy on the hills of Lucca, and Laura di Collobiano, from Piemonte – she landed in Tuscany at the end of the Eighties, working in a shipyard on the shore, in Viareggio. Here, she met Moreno and together they started managing the vineyard with the help of Saverio Petrilli who quit the winery in Chianti he was consulting, for a new, more challenging terroir. Photo Credit: Michele Martinelli
  • Tuscany, Italy
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