Fondo Europeo Agricolo per lo Sviluppo Rurale: L’Europa investe nelle zone rurali

Vintage Quality Evaluation

The evaluation is expressed in stars, corresponding to the following classification:

– insufficent vintage  (one star)
– fair vintage  (two stars)
– good vintage  (three stars)
– excellent vintage  (four stars)
– outstanding vintage  (five stars)










































Author Label

2015  2014 2013
winephone(manifesto)etichetta 2011.pdf etichetta 2009
 Annata 2012 Annata 2011 Annata 2009
litografia 2006 litografia 2005 etichetta 2004
Annata 2006 Annata 2005 Annata 2004
etichetta 2003 etichetta 2002 etichetta 2001
Annata 2003 Annata 2002 Annata 2001
etichetta 2000 etichetta 1999 etichetta 1998
 Annata 2000 Annata 1999 Annata 1998

2015 Vintage

Vineyard: rainy winter, sunny and windy spring. Dry, warm and sunny summer. The low humidity has made the diseases control easy, facilitating both manual and antiparasitic interventions in the vineyards which, anyway, have been much less than in previous years. The overall weather conditions have been ideal, the sufficient rains between September and October have allowed for balanced grapes in terms of acidity especially during the last phase of maturation and harvest, without causing particular problems from the health point of view.                                   Cellar: a very interesting quality level with perfectly ripe and healthy grapes and an average production in terms of quantity. Grapes with excellent sugars concentrations and good phenolic profile will allow for wines of great structure and complexity. The premises are those of an excellent vintage.

2014 Vintage

Vineyard: A “technically” very demanding vintage from the point of view of agronomic management of vineyards due to the weather conditions. Despite rainfall and temperatures below average during the summer season. Overall, it was a good year for white grapes and late vines such as Sagrantino.
Cellar: The grapes that have reached maturity are on average healthy, with a thinner skin compared to the varietal standard; the average weight of the grape is higher, with a good sugar concentration and an acidity balanced by an average pH in the norm. Alcoholic fermentation took place regularly with an average final alcoholic content. Polyphenolic content below the previous years but always typical of Sagrantino. Balanced and pleasant.

2013 Vintage

Vineyard: The winter season was characterised by heavy rainfall and average temperatures, below average especially during spring, that slowed down the vegetative growth with a flowering and fruit setting phases delay of about 7-10 days. After late June, summer continued as expected, with the typical temperatures of the period. From a climatic point of view, the harvest period alternated between dry periods and some rainstorms, anyhow within standard, that allowed a good harvest. Anyhow, the ripening was good even if late. The year 2013 was characterised by a reduced production due to the hardships of the spring period.
Cellar: rather regular fermentation without critical points. Gradations within standard, without alcohol excesses because it tends to be a cool year. Altogether, it is a year with low production but of excellent quality for those who were able to manage the vineyards and understood the vintage characteristics. Interesting wines, good colours, with a slightly higher pH, soft tannins.

2012 Vintage  
Vineyard: The entire year was characterized by little rainfall. The winter was rather cold and dry, and spring was mild and not very rainy, though there were some cold spells between April and May. Most of the summer was marked by high temperatures and a lack of precipitation, accompanied by hot winds until the end of August. From September to mid-October, there were cool temperatures with a good day/night temperature swing, along with some very localized rainfall, which allowed the plants to mature in an optimal manner. Production was below average but was characterized by very healthy grapes. Despite the hot and dry trend, the grapes were harvested during the usual period, the second ten days of October, and optimum technological maturation was possible thanks to the characteristics of the Sagrantino variety.

Cellar: Standard fermentation. High alcohol content. Overall, an excellent year for later varieties such as Sagrantino. The very healthy and tough skins permitted long maceration. Good balance in the wines and soft tannins, yielding wines that now tend to be ready, as opposed to the previous vintage.

2011 Vintage  
Vineyard: vintage characterized by average spring rainfall. The warm and dry climate with temperatures above average during the summer until mid-October provided for a slightly early but very good maturation of the grapes, the right one as regards the level of polyphenols. The quantity of harvested grapes was very good. Grapes are of a very good quality.

Cellar: Regular fermentation prolonged over time due to the high sugar content. Generally excellent and balanced vintage leading to well-structured wines with a high potential of longevity.


2010 Vintage  
Vineyard: vintage characterized by a particularly cold and rainy winter. Strongly delayed germination and phenological stages (10-15 days) compared to the normal condition. Fresh summer until mid-August; later on and until mid-October higher temperatures that allowed making up for much of the delay in maturation.
Cellar: regular fermentations. Lower alcohol content than the average of last years. Overall good vintage, which was excellent for white grapes and the best exposed Sangiovese and Sagrantino vineyards.



2009 Vintage  
Vineyard: vintage characterized by a relatively regular and balanced climate trend. Winter at times warm and rainy, at times cold and dry. Spring season in the norm. Fresh and rainy early summer. Later on, the season was warm and dry until October. Ideal maturation of the grapes.
Cellar: regular fermentations. Alcohol content in the norm. Overall very good vintage.


2008  Vintage
Vineyard: vintage characterized by a mild dry winter and a particularly fresh and rainy spring, which led to a delay of some days in the phenolic stages and a slowing down of the vegetative growth. Dry summer with normal temperatures in the norm for the period. Start of the ripening process delayed by about two weeks. Late September and early October with tramontana winds and subsequent fresh temperatures, low degree of humidity and perfect health conditions of the grapes. Late maturation.
Cellar: regular fermentations. Normal alcoholic content. Excellent vintage on the whole, especially for Sagrantino.


2007  Vintage

Vineyard: vintage characterized by high temperatures and little rainfall as 2003, but with more balance wines with good aromatic expression.

Cellar: high sugar strength extended the length of the fermentations which ended up regularly all the same. Wines with a great structure and a good possibilities of aging in the bottle.


2006 Vintage

Vineyard: cold dry winter. Late vine budbreak (3-5 days). Mild spring with little rain. Cool, dry start of summer. July and August with lower-than-average temperatures and rather heavy rainfall. September and early October dry and warm. From a qualitative standpoint, the maturation of Sagrantino was very good on the warmer slopes, less so on colder ones. For Sangiovese, this differentiation was even more accentuated.

Cellar: standard fermentation. Extremely refined and elegant wines. Very rich and pleasant aromas. Moderately tannic; very good volume and length. Slightly less structured than in warmer years. Particularly interesting and positive vintage for Sagrantino.


2005 Vintage

The 2005 vintage year experienced two distinct weather phases: the first, which corresponded to the period before veraison (grape berry coloring), from May to end-July, was characterized by high temperatures and little rainfall compared to the average. The second, from August to October, during the period between veraison and ripening, featured almost opposite climactic conditions, with higher than average rainfalls and low temperatures which provoked hydration stress during the first part of the season and consequently earlier phonological phases, reduction in grape size and malic acid and an increase in polyphenols. During the second phase, maturation continued without excessive hydration stress, while low temperatures favored a good aromatic expression. The slight dilution due to the abundance of rainfall did not impair the high grape concentration due to the stress accumulated before the veraison period, making the final strength of the wines noteworthy.