Data sheet La Nocetta, Toscana IGT 2016
Vineyard: clay and schist soils, south/south-east exposure, 295 m. a.s.l.
Varieties: 60% Sangiovese and 40% Cabernet Franc
Training system: Guyot
Production per hectare: 40 ql.
Non-reducing extract: 22.7
One of the best years of the last decade. The winter was quite mild, copious rainfall characterised the season. The first few days of April were decidedly warm, which resulted in an early bud break of at least 10 days. The summer months were decidedly hot, with temperatures above the seasonal average, but interspersed with rainfall that maintained an excellent vegetative balance, avoiding water stress. The main fungal diseases were very well contained and did not cause any detectable damage. All this allowed the grapes to ripen very well, with the harvest ready as early as the end of September. The quality of both the grapes and the wines obtained was decidedly high.
Delicately de-stemmed, very light crushing, fermentation in small steel vats. Continuous wetting of the cap and délastage initially daily and then thinned out; fermentation temperature kept under control at all times; fermentation and maceration took place over approximately 25 days, with malolactic fermentation carried out.
After devatting, the wine was matured for two years in steel vats, then bottled and left in the cellar for more than a year before release.
Colour: ruby red wine – Aroma: full floral notes, abundant and vibrant aromas of red fruits (cherries, plums) and tangerine peel. Finish of medicinal herbs, tobacco and tanned leather – Taste: light and full-bodied mouthfeel, balanced and round tannin, fresh and persistent.
James Suckling 90 pts.
WinesCritic 91 pts.