On September 26th all of the grapes had been picked and the cellar master Barbara Magnani was involved in a very delicate fermentation process. The grapes had ripened very quickly compressing into less than two month the colouring of the grapes and the harvest. This quickening of the process was induced by the African heat wave that began halfway through August and that had dried the grapes and reduced when more the already scant amount of grapes.
The rampant lion with a sphere in his right paw is the blazon belonging to Claudio Socini who, in 1592 built Fattoria del Colle. The emblem of this Sienese family can be seen on the entrance portal and also in the hall of coat of arms in the villa, in the Chapel and in the Trequanda parish church above the Ascension painted by Antonio Bazzi called Sodoma.
In truth the Socini family lost Fattoria dl Colle just after having built it because of the “free thinker” ideas of 5 of its members, closer to the protestants rather than to the Pope. It was mostly the writings by Lelio (1525-1562) and Fausto (1539-1604) against the trinity that caused the excommunication and the confiscation of their properties. Fattoria del Colle was then, by chance, bought back by their descendent Livio Socini in 1919.
To these ancestor Donatella Cinelli Colombini has dedicated the wine Leone Rosso which is produced with the grapes from Fattoria del Colle.
Type: dry red.
Production area: Toscana, Trequanda, Fattoria del Colle
Vintage characteristics: very rainy winter and spring. From mid August a torrid period with day and night temperatures between 35-40°C. Ripening very accelerated and harvest time anticipated and rapid because of the reduced amount of grapes.
Grape type: Sangiovese 60%, Merlot 40%.
The grapes were hand-picked and transported to the winery in 20 Kg crates After being chosen in the vineyard the clusters were de-stemmed and the best grapes were chosen on a
Cold pre-fermentation macerations were carried out to favour the
extraction of the poliphenolic and aromatic substances. The vinification lasted 14 days with a great use of the cooling systems to contrast the tendency of a hot and quick procedure.
Quantity produced: 20.000 bottles
Colour: intense and brilliant ruby red
Aroma: fine, rich, complex even though its winy fragrance is enriched with hints of red berries
Taste: medium build, soft tannins that are balanced by the fruit and the alcohol.
Serve with: apt for the whole meal, it is exquisitely matched with meats and aged cheeses.
Way of serving: room temperature (16-18°C), in crystal tulip shaped wine goblets.
Home ageing: 4/5 years after the harvest. Keep the bottles lying down in a dark and cool place.