BIG
Cabernet Franc IGT
BIG is an elegant, refined wine that pairs well with grilled meats, game dishes, meat or mushroom-based first courses, and medium-aged cheeses
DESCRIPTION
Our chosen vineyard sites are truly exceptional, boasting a unique character that profoundly influences our wines. A consistent, gentle ventilation ensures a naturally dry environment, providing inherent protection against fungal pressures. Yet, beneath the surface, our soils remain remarkably fresh, diligently holding surface water to safeguard against the parching embrace of summer drought. Every row is meticulously grassed, minimizing evaporation and ensuring this vital moisture is readily available to the vines during their periods of peak demand. The rich tapestry of sands and sandstones bestows a distinct and refined aromatic profile, delivering a decisive and beautifully spiced nuance. These unique pedo-climatic conditions are the secret to the exceptional acidity in our grapes, promising remarkable longevity for the wine to come.
ORIGIN: Pieve del Pino vineyards, municipality of Sasso Marconi, 450 m above sea level.
SOIL: A captivating mosaic of golden-yellow sandstones, fine sands, and more delimited veins of grey-blue Lower Pliocene clays. This intriguing variation narrates a geological tale: the transition, during the Middle-Upper Pliocene, from ancient deep-sea environments to more coastal, distal beach settings.
VARIETIES: 100% Cabernet Franc.
TRAINING SYSTEM: Unilateral Guyot with 1 spur.
HARVESTING METHOD: Meticulously hand-harvested into small crates.
HARVEST PERIOD: Late October.
VINIFICATION: Following the careful harvest, our grapes rest for 48 hours in temperature-controlled chambers, allowing the clusters to recover from the stress of separation. This crucial pause encourages the polymerization of polyphenols, rendering them softer and more stable. Subsequently, 80% of the grapes are destemmed and gently crushed, while the remaining 20% are introduced into the tank as whole clusters. For two days, the product is kept cool, delaying fermentation to delicately extract the primary aromatic precursors. As temperatures are then gently elevated, fermentation begins, progressing steadily at around 25°C. After approximately 15 days, the wine is devatted, separating the skins (pomace) from the nascent wine. The wine is then gracefully transferred to new barriques for malolactic fermentation and allowed to rest on its “fine” or “noble” lees for a full two years. Finally, the wine is racked and bottled. Every step of this meticulous process adheres rigorously to organic standards.
TASTING NOTE
APPEARANCE: A brilliant ruby red of medium intensity, showcasing significant consistency with fine, regular “arches” – a testament to its beautiful balance.
NOSE: The nose is of good intensity, elegantly refined, clear, and precise. It unfolds with varietal notes true to the grape, evoking fresh red fruits like cherry, raspberry, wild strawberry, and red currant. Subtle herbaceous and vegetal hints emerge: tomato leaf, green bell pepper, and aromatic herbs (mint, sage), beautifully echoing the geology of its sandy and calcareous soils. With age, tertiary aromas develop, revealing dried leaves, undergrowth, blonde tobacco, and intriguing mineral accents such as graphite and wet stone.
TASTE: Fresh and vibrant, with a bright acidity immediately evident. The structure is beautifully balanced, supported by fine-grained tannins that are never aggressive and soften gracefully with aging. The flavor profile is dominated by red fruits and an elegant vegetal note, culminating in a subtly savory and mineral finish. It offers excellent persistence, leaving a delightful aftertaste of fresh fruit and a delicate herbaceous-floral touch.
SERVING TEMPERATURE: 16 °C
FOOD PARING: An ideal companion for grilled meats, game dishes, rich pasta dishes featuring meat or mushrooms, and medium-aged cheeses.
ALCOHOL CONTENT: 14% Vol.
PRODUCTION AREA: Produced in Italy.
SULPHITES: Contains sulphites.
