Sangiovese "Pigna Rossa" Begnardi

This wine takes its name from an extraordinary discovery made in a vineyard planted with Sangiovese grapes. In the heart of the vineyard, a medium-sized stone was found, characterised by a slightly reddish colour, with a unique fossil: the negative of half a pine cone, engraved on one of the stone's faces. The name 'Red Pine Cone' is derived from this fascinating find. The vineyard is situated at an altitude of 160 metres on a medium-textured soil with skeletal presence. The vines are trained using the spurred cordon system, with a density of 5,000 vines per hectare. Production per vine is carefully limited to 1-1.5 kg, which guarantees a very low yield per hectare of between 50 and 75 quintals. The grapes are harvested by hand with great care in the second half of September and are gently destemmed and crushed. Fermentation takes place in stainless steel vats at a controlled temperature of 28/30°C for about 8/10 days. During this period, the noble compounds of the skins are enhanced by periodic pumping over and délestage. Maceration on the skins continues for 15/20 days, after which the wine, without the skins, begins its ageing in wood. Pigna Rossa matures for 24 months in 10hl French oak barrels, half of which are new and half of which are second passage. In the glass, the colour is a deep garnet red, while the nose offers a pleasant harmony between notes of ripe red fruits and nuances of spices, vanilla and coffee from the ageing process. It is well prepared for ageing, with an acid backbone supported by a great body in the mouth.