Rocca di Montemassi
Grapes45% Petit Verdot, 20% Cabernet Sauvignon, 20% Syrah, 15% Merlot
Type of Soil
The vineyard is located amidst the gently rolling hills of Castello di Montemassi. The land has formed from the erosion of the surrounding metalliferous hills and the soil is a clay loam blend with the presence of disintegrated rock rich in precious minerals.
Plant Density5,000 vines/hectare aged 10 years old.
Yield800 grams of grapes per vine (40 quintals per hectare).
Vinification and Maturation
The wines are harvested manually into boxes, selecting only those grapes that are perfectly ripe and healthy. The harvest is carried out at different types with Merlot and Syrah grapes harvested from 10th to 15th September, and the Petit Verdot and Cabernet Sauvignon harvested early October. Vinification takes place separately for each variety, in steel at controlled temperatures with 30 days for maceration. This is followed by malolactic fermentation immediately after drawing off. Maturation takes place for 12 months in a 350-liter tonneau made from French oak used for the first and second time. Final assemblage was defined after a great many hypotheses monitored directly by Prof. Dubourdieu and wine experts Giacosa and Ferrante.