Villa Cafaggio 'San Martino'

Villa Cafaggio has undergone a major replanting programme over the past 15 years. Vineyards which have now reached optimum maturity are being used to make San Martino. The Sangiovese clones planted to produce San Martino are strictly selected for their slow, steady growth and their small, intense berries. The vine density is very high-between 5.100 and 7.000, each vine producing only 1 kilo of extremely concentrated grapes. Production is strictly controlled by crop thinning. Harvest: Grapes are left to mature on the vines until mid-October, they are checked daily in order to pick at the absolute peak of maturity. Grapes are then carefully selected by hand. Vinification: The grapes are de-stemmed and soft crushed in order to cause the least possible damage to the skins, resulting in optimum colour extraction and softer tannins. Frequent delestage takes place at the beginning of fermentation. The gentlest of remontage is then carried out for short periods throughout the latter part of fermentation in order to achieve best extraction. Fermentation takes place in temperature-controlled conditions in stainless steel for 8-10 days at 30°C for 24-36 hours, then lowered to 26-27°C. This method ensures soft tannins. The juice remains on the skin for 3 weeks. Micro-oxygenation is used at several different stages throughout vinification. Malolactic fermentation is carried out in new French oak barriques (Allier and Troncais). Ageing: The wine is aged for approximately 18 months in 225 litre new French oak barriques (Allier and Troncais oak made in France), and then 5-6 months in bottle before release. Alcohol: 14%. Production: Total production is limited to 15.000 bottles. Winemaker's notes: Plum coloured, with juicy aromas of blackberries and raspberries. Huge amounts of mouth-filling blackcurranty fruit on the palate-beautifully integrated tannins and a fantastically opulent texture. The finish is intense and extremely long.