The Ripe al Convento vineyard, from which the Sangiovese grapes come, is located at an altitude of 450 meters above sea level. and is characterized by schistose and marly soils, with a southern exposure. The grapes were harvested manually, after a first careful selection in the vineyard. Upon arrival in the cellar, they were subjected to further scrupulous checks, with manual selection of each grain. Fermentation took place in stainless steel tanks at a controlled temperature with frequent pumping over especially during the first phases, to obtain a good extraction of the coloring and structure components. The subsequent period of aging in wood allowed for excellent stability and an increase in aromatic and structural complexity. Ripe al Convento is ready for release on the market 6 years after the harvest and only after further refinement in the bottle.
The sprouting took place during the first week of April and continued to grow regularly, taking advantage of the abundant water reserves left since 2014 and rainfall in the norm of winter 2015. The season continued with a dry and sunny climate, which allowed a homogeneous development of the vegetative wall. July was very hot and dry with temperatures 5 ° C higher than average; thanks to the agronomic choices that we have been perpetuating for years, such as the autumn tillage, sowing of green manures and the management of the foliage, the vines have not been excessively affected by the high temperatures in July. In the first week of August, two important rains gave relief to the plants and lowered the temperatures allowing the vines to synthesize aromas, anthocyanins and tannins; of primary importance for the quality of the wines.
Ripe al Convento 2015 has a beautiful intense and brilliant ruby red color with delicate garnet reflections on the nail. On the nose it is the fruity notes that open the dance: blueberry, cherry, sour cherry in alcohol. In any case, the undisputed protagonists are the tertiary scents due to the long maturation; these notes are perfectly balanced, none overpowering the others. Cinnamon, tobacco, tea leaf, roasted coffee bean and finally a light note of leather are the main descriptors. The spiciness at the end of the sensory journey is elegant: white pepper, clove and cinnamon. Ripe and compact, the tannins, velvety and silky, gently caress the palate and are beautifully integrated into the matrix of the wine. They create a beautiful balance with the acid-alcoholic component. Extremely long the finish to further demonstration of the greatness of the vintage.
Wine with great evolutionary prospects.
Taste it at a temperature of 18 ° C, paired with long-cooked meat dishes and aged cheeses.