Castello di Farnetella
Lucilla 2019
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot |
| Aging | Between March and April, transferred to medium and large capacity barrels for 8–12 months; matured in small oak barrels followed by at least 3 months of bottle ageing. |
- Grapes and vintage: Lucilla Toscana IGT 2019, 70% Sangiovese, 15% Cabernet, 15% Merlot
- Aromatic notes: ripe cherry, blackcurrant, blackberry and light spicy notes with pepper
- Vinification: maceration for 12-15 days and ageing in oak for 8-12 months
- Tasting characteristics: dry red, full-bodied and savoury, enveloping tannins and a persistent finish
- Ratings and serving: 92/100 James Suckling; serve at 16–18 °C, decant for 1 hour
Description
What kind of wine it is
Lucilla from Castello di Farnetella is a Tuscan red born from a blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Characterised by an intense ruby colour, it offers a fruity bouquet on the nose with notes of ripe cherry, blackcurrant, blackberry and hints of fresh spices. On the palate, it is full and bold, well supported by enveloping tannins and a clear savouriness. Its remarkable persistence makes it perfect for enhancing mature cheeses and flavourful meats, proving to be the ideal pairing with a tasty wild boar ragù or a slow-cooked stew.
Where it comes from
The grapes come from Podere Lucilla in Farnetella, in the Sinalunga area of Siena. At an altitude of three hundred and fifty metres, the vineyards grow on sandy and silty soils, distinguished by a calcareous matrix and a modest presence of clay, which give the grapes a pronounced typicity. This geological profile translates in the glass into an excellent balance between savouriness and freshness, ensuring the wine has a pleasant structure and a solid tannic backbone capable of evolving positively over time.
How it is produced
Production begins in October with the manual harvesting of the bunches and a gentle pressing. Fermentation at a controlled temperature involves daily pump-overs and a maceration on the skins of about two weeks, necessary to extract colour and structure without overpowering the primary aromas. The wine then matures in medium and large oak barrels to acquire greater harmony. This is followed by a careful refinement in the bottle, an essential step to perfectly integrate every component before tasting.
History and Curiosities
Born in the picturesque Podere Lucilla in Sinalunga, Lucilla Toscana IGT embodies the excellence of Castello di Farnetella, a historic estate active since 1981. The grapes, hand-picked at an altitude of 350 metres on sandy, silty and calcareous soils, are expertly crafted by renowned oenologist Franco Bernabei. The utmost care dedicated to this limited production of 20,000 bottles has allowed the 2019 vintage to stand out on the world stage, earning prestigious accolades including an outstanding 92 points from James Suckling.
Awards
-
2019
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
2One of the most prestigious wine guides in Italy.
-
2019
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1981
- Oenologist: Franco Bernabei
- Bottles produced: 146.000
- Hectares: 56
They exhibited more interest than did the Lombards in ensuring open communication links with Rome, and perhaps inspired establishment of the Via Francigena. During the most intense historical vicissitudes of the Republic of Siena (1200- 1500), the unique position of Farnetella, on the boundary of the territory it administered, contributed to not a few problems for its inhabitants, who often extended, or more probably were forced to extend, sanctuary to exiles of the opposing political side.
The toponym Farnetella derives from farnia, the English oak (Quecus robur), which grows in great profusion at Farnetella, particularly at Castelvecchio. The coat-of-arms of both the village and the winery display this oak, against a red background; it symbolises strength and longevity.
In 1981 Castello di Farnetella was purchased by the Poggiali family, owner of the Fèlsina farm in Castelnuovo Berardenga. Read more
| Name | Castello di Farnetella Lucilla 2019 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Farnetella |
| Story | History and Curiosities Born in the picturesque Podere Lucilla in Sinalunga, Lucilla Toscana IGT embodies the excellence of Castello di Farnetella, a historic estate active since 1981. The grapes, hand-picked at an altitude of 350 metres on sandy, silty and calcareous soils, are expertly crafted by renowned oenologist Franco Bernabei. The utmost care dedicated to this limited production of 20,000 bottles has allowed the 2019 vintage to stand out on the world stage, earning prestigious accolades including an outstanding 92 points from James Suckling. |
| Origin | Podere Lucilla, Farnetella (municipality of Sinalunga, province of Siena) |
| Soil composition | Predominantly sandy and silty soils with a modest presence of clay and a more widespread stony and calcareous component. |
| Cultivation system | Espalier with spur cordon pruning |
| Plants per hectare | Circa 5400 |
| Harvest | By the first two weeks of October |
| Fermentation temperature | 28–30 °C |
| Production technique | Crushing and destemming; fermentation at 28–30 °C with daily scheduled pump-overs; maceration for 12–15 days; ageing in medium and large capacity oak barrels for 8–12 months, followed by bottle ageing |
| Wine making | Crushing and destemming of selected grapes; fermentation at 28–30 °C with scheduled daily pump-overs; maceration for 12–15 days. |
| Aging | Between March and April, transferred to medium and large capacity barrels for 8–12 months; matured in small oak barrels followed by at least 3 months of bottle ageing. |
| Year production | 20000 bottles |
| Allergens | Contains sulphites |