Description: the first vintage of Sasso di Licinia in 100% Petit Verdot format. It is a wine produced in the clos style – with grapes coming from a small vineyard, with a specific calcareous subsoil, resulting in an extremely limited production. The wine produced at Sasso di Licinia is characterized by its dark fruit aromas layered with traditional European kitchen herbs, such as sage and rosemary, but also with tea leaves. It is a highly structured wine with a powerful tannic finish – an explosive wine – muscular in its structure but complex in its aromatic profile.
Year: 2019
Subsoils: Sasso di Licinia Vineyard. 1.5 Ha plot over a calcareous clay loam – the subsoil is aerated by the calcium carbonate deposits and the clay gives the wine its weight.
Viticulture: biodynamic and certified organic. Focus is on providing a healthy vine that gives its energy to the formation of complex grapes. The vines are all spur pruned cordon at a density of 6200 plants per hectare. The yield per vine is extremely low – and production ranges from 20-35Hl per hectare.
Blend: Petit Verdot (100%).
Residual Sugar: <1.0g/L
Total Acidity: 5.5g/L
Dry Extract: 33g/L
Vinification: 20 months in second passage French oak Tonneau (500L).
Alcohol: 14.5% vol.
Tasting Note: the nose is expressive and brooding – a dark cherry dimension is uplifted by tea leaves and sage. The tannin is granulated and powerful, which gives a defined profile to the wine. There are typical Petit Verdot hints of banana and eucalyptus that accompany the dark cherry on the palate. A wine suited both for storage and faster consumption, ideal to counteract grease in cooking.
Size: 0.75 L
