Our Rosé is ready // July, 2017
Not only was July 4th a beautiful day in the Chianti region, it was also the day we bottled 1,000 bottles of Via l’Inverno Rosé. It’s a wonderful wine for those hot summer days. We love this vintage – and we know you will too. Purchase by contacting Jyrki on firstname.lastname@example.org.
Harvest 2016 was kicked off on September 30th with the picking of the grapes for our Rosé. The grapes were selected from the lower part of our Poggio a Rofani vineyard and is a mix of red and white grapes, mainly Sangiovese and Malvasia.
The grapes were pressed immediately with stalks still on and then left to ferment in a stainless steel tank. We added dry ice daily to slow down the fermentation process.
On October 4th we added approx. 150 L of must from Sangiovese grapes picked and destalked on October 3rd. This was done to increase quantity as well as complexity to the wine.
We left the Rosé to ferment throughout October and November before raking the wine at the end of November and again in January. The wine will now mature still in a stainless steel tank until bottling towards the end of March.
We are expecting to produce approx. 900 bottles of Rosé.
Via l’Inverno IGT Toscana Rosso
Harvest continued from October 3rd through 6th in beautiful autumn harvest weather. All hands were on deck in the vineyards and we harvested just over 20,000 kg of grapes in three days. We had fenced in 3 ha of vineyards in the Spring and now that really paid off as volumes multiplied compared to a year earlier.
The grapes were of very high quality, maturity and acidity. All grapes were picked in small crates and transported to the cellar where the crates were emptied onto a conveyor belt and sorted before going into the de-stalker. From the de-stalker the grapes were gently pushed into 50 HL steel tanks.
This year we additionally had some of the grapes ferrment in 1000 L open bins. To add complexity to the wine, some bins were done with whole bunches i.e. grapes as well as stalks, some with a mix of grapes and whole bunches. The bins were gently pressed by foot as they were filled.
Via l’Inverno Poggio a Rofani IGT Toscana Rosso
As the Poggio a Rofani vineyard is positioned at a higher level than the other vineyards (550m) we always pick the grapes there a bit later to allow extra time for the grapes to mature. We finally picked the grapes on October 9th and 10th – and got the grapes in just before the autumn rains hit the area.
Despite a high level of humidity during the final days of the 2016 harvest, we avoided mold and were very pleased with the quality and quantity of the grapes.
We processed approx. 3400 kg grapes which were de-stalked and left to ferment in a 50HL stainless steel tank.
Throughout October and November we kept the cellar very cool to allow for a very slow fermentation process. The skins were kept wet with pump-overs and plunging initially 3 times a day and from week three, twice a day. Dry ice was also added in the initial phase.
We began pressing the wine off the skins in the first week of November. Each tank and bin was pressed separately – using two presses of different capacity.
After pressing off the skins, the wine was pumped back into steel tanks to settle for a few days before transferring the Poggio a Rofani wine into 225L used oak barrels.
Overall, the quantity of grapes was rather overwhelming compared to last year, but thanks to my fabulous cellar helper Mahesheka, we managed extremely well. Now the wine is resting happily for the next 18 months before blending and bottling – expected to take place in early summer 2018.
We are extremely fortunate to benefit from the advice and consultation of Enologist and Winemaker Sean O’Callaghan, who is a bit of a local legend among the wine making circles, having made wine in the area since 1993 – he has been responsible for the creation of one of our all-time favourite Chianti wines.
Sean has recently moved on to launch his own label as well as to consult a few wineries.
What is happening in the winery now
While the wine from 2015 and 2016 is maturing in the cellar, work has now started in the vineyards.
This week, we started pruning the Poggio a Rofani vineyard where we will be replanting approx. 20% of the vines this spring. In addition, we will put in new posts and wires in the whole vineyard – a long overdue update which will make the tying up of the branches much more uniform and the vines easier to manage.
Finally we will clean the rows between the vines and fertilize before leaving the vines to rest before the first shoots appear in April.