Wine Description

Made from 100% Sangiovese grapes hand harvested from the prestigious Montosoli vineyard in the months of September and October. After an extended maceration period of 14 days, during which 30% of the must undergoes carbonic maceration, the wine is fermented in temperature controlled stainless steel tanks. To provide further elegance, Palazzo Altesi is aged in Allier barriques for approximately one year.

Tasting Notes

This is a modern and unique wine: a pure Sangiovese crafted to be a muscular SuperTuscan. Earthy, leathery aromas couple with the scent of violets and berries on the nose. This wine is full-bodied and rich with red berry flavors. Medium tannins offer perfect structure through the lingering finish. Long-lived and clean, it is best enjoyed with game and barbecued meats.

Vineyard Characteristics

Production area/name of vineyard:	The Montosoli vineyard
Size of vineyard (acres):	5
Soil composition:	rocky
Training method:	Spur pruned cordon
Elevation (feet):	1,300
Vines/acre:	2,023
Exposure:	Northeastern/Southern
Year vineyard planted:	1975

Winemaking & Aging

Varietal composition:	100% Sangiovese
Harvest time:	September-October
Winemaking consultant:	Paulo Caciorgna
First vintage of this wine:	1972
Number bottles produced of this wine:	13,000
Fermentation
Fermentation container:	stainless steel
Length of alcoholic fermentation (days):	14
Fermentation temperature (°F):	82-89
Length of maceration (days):	14
Aging
Aging container:	Barriques
Size of aging container:	225 L
Age of aging container:	new-3 years old
Cooperage:	Allier/Gamba/Radoux/Berthomieu
Length of aging before bottling:	1 year
Length of bottle aging:	3 months
Analytical Data
Alcohol:	13.5%
pH level:	3.3
Residual sugar (grams/liter):	1.7
Acidity (grams/liter):	5.1
Dry extract (grams/liter):	31.4

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