Petresco was born in the vineyard and for over twenty years has been our careful selection of Sangiovese grapes from a single vineyard located in an apical position compared to the others, between 470/480 m. Vinified in a natural way by spontaneous fermentation in cement vats, after racking continues the elevation in small oak barrels French where it carries out malolactic fermentation then continuing the aging for about 24 months. Stop again in cement vats before being bottled and then aged for a long time in the bottle.
This is an absolutely stellar set of wines from Valeria Viganò and Luca Orsini at Le Cinciole. Over the last few years the wines have gained in precision and nuance, and that has elevated them to the upper tier in Chianti Classico. Biodynamic farming and hands-off winemaking are the rule. The wines are vinified in cement and aged in a combination of casks and smaller French oak barrels spread across several tiny, cramped cellars. The move towards a greater use of larger format oak works so well and is one of the reasons recent wines have been so expressive. Le Cinciole is not a new estate, but the wines have, quite frankly, never been better. I was blown away by the quality here.