‘San Zoveto’ which later became ‘Sangioveto’, was the name commonly used in the past
in Chianti for the Sangiovese varietal.
The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages. It is only produced on better vintages.
The uncertain spring has led to a reduction of yields. The favorable temperatures in July and September favored a perfect maturation of the grapes. Lower yields but good quality.
Harvest period: 16th September - 11th October
Dark ruby colour with shades of purple. Very intense nose with bouquet of balsamic, flowery violet, iris, spices, red fruits, vanilla and cloves.
On the palate it reveals its great structure, dry and savoury supported by balanced acidity, warm and persistent with great aging potential. Supple tannins become refinement of taste, soft and velvety by time.
Altitude and orientation: 260-370 m. s.l.m. Sud, S-W
Soil: Clay, and limestone rock
Age of vineyard: 25 - 29 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese 100%
Harvest: Hand-picked. The highest quality grapes from the estate’s oldest vineyards
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for 4-5 weeks
Ageing: 12-16 months in barriques of French oak. 6 months minimum of bottle age before release
No. of bottles produced: 4.800
Alcoholic content (%): 14,5
Recommended serving temperature: 64°F (18°C)
Serving suggestions: Ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews. Aged cheeses and chocolate