CATEGORIES

Tenuta Santo Pietro 23.10

Chefs experiment in the kitchen, winemakers experiment in the cellar. Several years ago, curiosity got the upper hand. The thought was to create a unique and interesting blend by setting aside small batches of wine from select barrels of each vintage, having different characteristics, and continuing to age them. Varying percentages of the different vintages were then blended with more recent ones to create a wine that has the complexity of an aged one with the freshness of a younger harvest.

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Description

Chefs experiment in the kitchen, winemakers experiment in the cellar. Several years ago, curiosity got the upper hand. The thought was to create a unique and interesting blend by setting aside small batches of wine from select barrels of each vintage, having different characteristics, and continuing to age them. Varying percentages of the different vintages were then blended with more recent ones to create a wine that has the complexity of an aged one with the freshness of a younger harvest.

Specifications

VARIETALS
50% Sangiovese, 50% blend of international grapes
VINEYARD ALTITUDE
400-450m (1200-1350Ft) above sea level.
PLANTING SYSTEM
Spurred Cordon
AVERAGE VINE AGE
15 years
MICROCLIMATE
A temperature that is never excessive in the summer not too cold during the winter. Light but constant ventilation. Southern orientation.
VINIFICATION
In cement vats (20-50HL) fermentation occurs under controlled temperature with pumpover, pigeage and delestage. Macerated for a minimum of 15 days.
PLANT DENSITY
Circa 5000 plants per hectare
AGING METHOD
Blend of several vintages aged from 12-48 months in French Barriques
BOTTLES PRODUCED
Circa 3000
ALCOHOL CONTENT
14.50%
TOTAL ACIDITY SERVING
5-5.5g/L
TEMPERATURE
18-20°C, 65-68°F
FOOD PAIRINGS
Strongly recommended with handmade pastas with game, Fiorentina steak, and aged or fermented cheeses.

The Producer

Located between Pienza and Montepulciano on the Strada del Chianti (dei Colli Senesi), Tenuta Santo Pietro’s 72-acre estate was part of a larger farm system laid out by Pope Pius II in the mid-1400s. Today it is a self-sufficient gentleman’s farm with twelve acres of vineyards and twelve acres of olive trees. We purchased the property in 2006 and undertook extensive renovations of the villa and the vineyards.

Our vineyards now include 12 acres of old and new growth vines of Sangiovese, Merlot, Petit Verdot, Cabernet Sauvignon, and Syrah grapes. We produce approximately 1,800 cases of wine per year. We pride ourselves on the small production of the highest quality wine we can make on-site in our newly completed winery.

We currently produce six wines from our vineyards: Pio II, a lively, classic Chianti DOCG (WS 87) and it’s aged version Pio II Riserva, Viper, a richly-blended Super Tuscan (WS 88), Perceptum, and IGT of international varietals (WS 89), Letizia, a light, crisp rose made of 100% Sangiovese and 23.10, a special vintner’s blend.  All our wines go well with just about everything there is to eat in this area – cheeses, meats, pastas, and vegetables. 

Find more on their website.