Geography: Tuscany, Italy
Alcohol by volume13.5%
The Santa Vittoria farm was built in the early 1700’s in the hills of the Valdichiana, the idyllic countryside between Siena and Arezzo. Francesco Niccolai and his family run the farm producing wine, olive oil, wheat and sunflower seeds at a quasi-organic regime. Both the farm and agriturismo that sits in the property are solar powered. Francesco is keen to clonal study and experimentation with local varietals like Sangiovese, Foglia Tonda and Pugnitello, producing several micro-vinifications in order to assess their unique characteristics and how they are affected by different soils and harvest times.One of such experiments is “Lepoldo’ from Pugnitello grapes, a clone discovered by chance in the eighties in coastal Tuscany. Its characteristics make it suitable for aging. Deeply colored with vibrant acidity and a good tannic structure.
Santa Vittoria has 35 hectares of vineyards planted on clay and sandy soil, using no fertilizers.
Spurred cordon, 4300 vines per hectare. Yields: 50 quintals per hectare. 20 days temperature controlled fermentation. 12 months in French barriques of different age, 12 months in the bottle before release.