Varietal: 100% Tempranillo
Nose of flowers and fruits in perfect fusion with tertiary perfumes deriving from ageing: liquorice, coffee, cocoa, leather. The palate is supple and long with silky and elegant tannins that soften with age.
Perfect with Sweet and sour braised or slow-cooked meat & game.
"This is my most ambitious wine, the most exclusive and unique." - Leonardo Beconcini
It is called Vigna delle Nicchie because this small vineyard block is planted in a bed of fossil seashells, or nicchie in the Tuscan dialect, over a foundation of white clay and sandstone. Right on this hill lies the ancient Tempranillo vineyard that yields the grapes to go to produce this wine in an extremely limited number of bottles.
The clusters of these ancient 100 year old vines are picked in the first week in September into small 5-kg boxes, brought to the drying loft and allowed to naturally dry until the second ten days in October.
After this natural drying process, during which the grapes lose 25% of their weight, the must ferments in lined cement vats with a much larger percentage than normal of skins and seeds, which gives the wine a finer quality of acids and tannins, as well as a very distinctive array of aromas.
Vigna Alle Nicchie requires lengthy maturation and ageing; that begins in the spring following harvest as the wine is put into barrels, 70% French and 30% American oak. After 12 months, the final wine is blended from the various barrels, racked, and then given an additional 12 months’ ageing in the same barrels.
After two years in oak, the wine goes to bottle, where it should remain for a minimum of 3 years before .