Description
A still organic red wine from Veneto, 12.5% ABV, produced by San Dionigi. 100% Sangiovese, 0.75L bottle, 2024 vintage. A wine that expresses a passion for the land and respect for the environment, with certified organic production. The old vines are located on hillsides on soils with a silt and clay substrate, with a very high prevalence of limestone at depth. On the nose, aromas of red and black fruit—blackberry, mulberry—with vegetal notes from carbonic maceration and medicinal notes such as thyme and sage. Red in color with purplish hues. On the palate, it offers a distinct yet balanced acidity, light spice, and crisp, unobtrusive tannins.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Hectares: 4
Today, we cultivate seven hectares, divided as follows: approximately four and a half hectares are dedicated to our native grape varieties, which we carefully nurture and protect—Corvina, Corvinone, Rondinella, Molinara, Oseleta, Spigamonti, Croatina, and a small parcel of Sangiovese, the only non-native variety. The remaining two and a half hectares are framed by our olive trees, including the Grignano, Favarol, Leccino, and Pendolino varieties. We have also chosen to preserve the forest surrounding our estate to protect one of the values dearest to us: biodiversity. In a clearing within the forest, we are developing an independent project focused on syntropic and regenerative horticulture—one of the many ways we give back to nature for all that it provides. This initiative is also part of our vision for self-sufficiency and the appreciation of the vast natural heritage we are privileged to care for. Read more
| Name | San Dionigi Sangiovese Parcella 341 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Veneto IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Veneto |
| Vendor | San Dionigi |
| Soil composition | Old vines located in col lina on soils with silt and clay substrate and a very strong prevalence of limestone in depth. |
| Cultivation system | Guyot-trained. |
| Harvest | Manual harvesting at full phenolic ripeness of the grapes, with several passes if necessary. |
| Wine making | Approx. 50% whole cluster, 50% destemmed, depending on the vintage. Spontaneous alcoholic fermentation with indigenous yeasts in steel. |
| Aging | Matured in bare concrete, without vitrification or reinforcement until bottling. Naturally undergoes malolactic fermentation. |
| Allergens | Contains sulphites |

