This dark ruby colored wine offers pretty notes of ripe dark fruit and red florals, flavors which are repeated on the palate. Silky tannins and lifted acidity provide structure and balance.
Founded in 1920, Tenuta Le Farnete is located just north of Florence in Carmignano, Italy. After stepping into his father’s shoes in 1990, Enrico Pierazzuoli has overseen a wide range of improvements in the cellar and vineyard. Enrico replanted the vineyards with selected, low-yielding clones and in rows that properly oriented to maximize heat and sunlight. The vines lie at an average altitude of 328 feet above sea level and are planted in soils of tuffaceous clay and calcareous rock. Vine density ranges from 2,250 to 3,125 vines per hectare in production terms that roughly equates to one bottle of wine per vine. He also uses a state-of-the-art machine that gently and quickly harvests the fruit. The efficiency of this method allows Enrico to time his harvest based on optimal ripeness of the grapes versus availability of qualified pickers. All the fruit for Tenuta Le Farnete is estate. A new winery was completed in 2004. Winemaker Lorenzo Landi ferments the fruit in low, squat shaped stainless steel vats. The shape and size of these vats allows for more efficient temperature control and maximizes the contact of skins to the juice. The wines are aged in one-year old 60 gallon French oak barriques and for at least four months in bottle. Tenuta is entirely a family operation Enrico is assisted by his wife Monia, his brother Dario and sisters Enrica and Serena. Together they manage another property, Tenuta Cantagallo in Montalbano, Italy, a hotel, a prosperous olive grove and mill and an artisanal fruit preserve company.
|(80%/Sangiovese/20%Cabernet Sauvignon). The fruit was harvested from the estate’s younger vines. The grapes fermented on their skins for about 10 days after which the wine aged for four months in barriques and four months in bottle.