This year the harvest has begun 15-20 days later than in 2003, when, due to the drought in the spring of that year, the harvest began notably earlier than usual. 2004 was distinguished by its close to normal season, with a cooler spring than those of the preceding years, and a delayed budding. During the summer the temperatures stabilized below the norm for the season, and only in the last two weeks of July did they begin to climb.The soils are well drained yet at the same time have a substantial water reserve. The cool and mild nights will help produce elegant wines. The bunches
are sparse, and the berries are in very good condition, both in terms of size as well as structure and concentration.
Vintage Report
At the Castello di Nipozzano estate, the harvest was extremely favorable. The harvesting of the Merlot began during the last week in August, and that of the Sangiovese began in mid September. Castello di Nipozzano is equipped with a very accurate irrigation system in which a drop of water is released from a thin pipe into the soil when the temperatures get too high. This allows for the prevention of potential damage caused by drought and extremely hot weather, such as stress on the vines.
Vintage Report
At Castello di Nipozzano the temperatures on the average are slightly lower in respect to the other areas of Tuscany. Therefore the lower temperatures during the summer months did not affect the quality of the grapes which immediately showed themselves to be in good condition, thanks also to the attentive care given to the vineyards during the season as well as during the harvest by expert hands. The quality of the Sangiovese from Nipozzano is very good. The harvest, which ended around the second week of October.
Vintage Report
The harvest at the historic estate got under way on September 3rd and concluded on October 18th with the picking of the Sangiovese and Cabernet Sauvignon. The quality of the 2001 production appears very good.Even though temperatures were high during the month of August, the vines continued to thrive thanks to the water reserves in the soil built up from the rainfall in the month of August. The rain in early September proved valuable, especially for the ripening of the Sangiovese. The showers also washed the dust from the summer months off of the vines.With very intense reflections and a surprising structure, the Sangiovese at Nipozzano is considered to be of excellent quality.
Vintage Report
Harvest at the Marchesi de’ Frescobaldi estates began this year on August 28th. The grapes, which ripened 7-10 days earlier this year, were harvested in excellent condition and are rich in sugars and polyphenols thanks to a spring with periods of rain, followed by periods of sunshine. A mild summer with sparse rains helped to avoid drought and stress on the vines, and the heat during the second half of August further promoted sugar concentration. The Sangiovese grapes ripened early this year, and are rich in anthocyanins and tannins, with elevated levels of alcohol and low acidity.
Vintage Report
The grapes are extremely fruit-forward with evolved tannins and low acids; in general the wines have great structure and should be very long-lived, Weather throughout the growing season was normal, with lots of sunshine in July and only sparse rains in August. An Indian summer in September and October, gave the grapes a perfect environment to bask in the sun and mature,
Vintage Report
The heat of the summer months provoked a precocious maturation of the berries, thus the wines will be characterized by superior softness and low acidity. Even the Sangiovese which is a variety known to be "rough", will be in '98, softer with velvety tannins.
Vintage Report
At the estate of Castello di Nipozzano in Chianti Rufina the spring freeze did not affect the vineyards. The Sangiovese vines, which are grown in the highest part of the estate were completely unaffected; the late bloom, which is typical of Cabernet Sauvignon and Cabernet Franc, saved these varietals. Because the grapes matured more quickly than usual, they offer concentrated sugar, rich colors, and delicious tannins.
Vintage Report
The Spring and Summer season of 1996 were particularly favorable for the vegetative development of the vines in Tuscany. Flowering, budding and fruit set all occurred 15 days earlier than usual. When rains during the beginning of October threatened to compromise the promising vintage, we took the necessary precautions to assure the health of grapes: defoliation, pruning of excess grapes and a regular control of potential diseases.
Tasting Notes
An enticing, rather pronounced ruby red, edged with garnet. Its suite of fragrances exhibits considerable complexity, opening to dark fruit such as plum and blackcurrant, then enriched by a pungent spiciness that betrays cinnamon and clove. The attack offers dense, impressive pulp, and fine-grained tannins that marry beautifully with its alcohol; the result is a solidly-built, but not heavy or extractive, wine with a seamless, long-lingering finish.
Technical Information
Yield/Hectare: 45 Hl
Harvest period: Soft
Fermentation vats: Stainless steel vats, keeping the different varieties separated
Fermentation temperature: <30°C
Length of fermentation: 13 days
Length of maceration on the skins: 25 days
Malolactic fermentation: Immediately after the alcoholic fermentation
Maturation method: Second and third passage barriques
Length of maturation: 24 months in barriques
Tasting Notes
An enticing, rather pronounced ruby red, edged with garnet. Its suite of fragrances exhibits considerable complexity, opening to dark fruit such as plum and blackcurrant, then enriched by a pungent spiciness that betrays cinnamon and clove. The attack offers dense, impressive pulp, and fine-grained tannins that marry beautifully with its alcohol; the result is a solidly-built, but not heavy or extractive, wine with a seamless, long-lingering finish.
Technical Information
Yield/Hectare: 45 Hl
Harvest period: Soft
Fermentation vats: Stainless steel vats, keeping the different varieties separated
Fermentation temperature: <30°C
Length of fermentation: 13 days
Length of maceration on the skins: 25 days
Malolactic fermentation: Immediately after the alcoholic fermentation
Maturation method: Second and third passage barriques
Length of maturation: 24 months in barriques
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