Data sheet La Nocetta, Toscana IGT 2017

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.

Acidità: 6
pH: 3.5
Estratto non riduttore: 22.8
ABV: 13%

Contains sulphites


An untypical year, with a fairly harsh winter. In March there was the first anomalous heat wave followed by a cold wave in April. After that, there were only a few thunderstorms in May and an African anticyclone that lasted until mid-August, bringing very little rain, as well as record temperatures especially in late July. The situation was managed thanks to delayed pruning and the soils, which avoided breakouts and dryness. Harvesting was brought forward by about 15 days compared to the average of previous years, with a decrease in grapes harvested.


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.

Tasting notes

We wanted to create a wine that would reveal all the complex specificities of our Valdarno terroir.
Brilliant, classic ruby colour; rich, complex and ripe bouquet with notes of cherry, raspberry and blueberry, a slight hint of beeswax, vegetal notes of tomato leaf and autumn undergrowth. Taste texture with antique flavours, with tannins present but graceful and a drinkable progression that relies on finesse and elegance rather than muscle and impact. Long, savoury persistence on the finish.

Formats available

750 ml. – 1,5 lt. Magnum – 3 lt. Jeroboam


DoctorWine 91 pts.

WinesCritic 91 pts.