Discover Sangiovese Case

The vinification and ageing processes take place initially in steel and then in concrete. This wine’s fermentation takes place in stainless steel tanks for 6-8 days at a temperature of 24-25°C and is then followed by the malolactic fermentation.

“Innno” is 100% Sangiovese, made without the use of chemical fertilisers and weed killers and with a very low content in sulphites. It aims to be an innovative wine while observing the Tuscany tradition for the production of Sangiovese, thanks to the union of two 100% Sangiovese wines produced from vineyards that are considerably different in terms of age and soil.

80% Sangiovese grapes are matured for 24 months in concrete tanks. 20% Sangiovese grapes are matured for 12 months in new barriques and 12 months in concrete tanks. Fining takes place in June, followed by a long filtration. The wine then matures for 1 month and is bottled in September.

The grapes are destemmed, crushed and fermented on the skins for 12 days with the cap undergoing “delestage” ("rack and return").

The vineyards are situated around the Coriano (Rimini area) hills, at 100 meters a.s.l., not far from the Adriatic Sea. The soil is characterized by low clay-based topsoil rich in limestone and rocky subsoil. The vines are trained with the spurred cordon (70%) and Guyot (30%) systems. Harvest takes place around the end of September.

20% of the wine ages in large barrels while the rest gets refined in large cement vats for the duration of 1 year.

Well ripened grapes are vinified by the traditional red wine method, with maceration on the skins; fermentation takes place slowly, at a relatively low temperature to protect the varietal aromas.

The company owns 60 hectares of vineyards at the top of the plain and the foothills of the Emilia. This area is particularly suitable for growing grapes, thanks to its microclimate and also to the features that characterize its clayey soil. The planting system utilized is the spurred cordon.

After the malolactic fermentation, the wine is allowed to rest and age before being released for consumption.

Ripe grapes, picked during the first ten days of October, are traditionally vinified by the red wine method, with controlled temperature vinification in stainless steel tanks.

The vineyards of Lunadoro are located in the area around Valiano, at about 332 meters a.s.l. The soils are clay and the climate is influenced from both the Val di Chiana and the Trasimeno Lake. This area benefits from a favourable wind exposure, which assures the gradual and complete ripening of the grapes. The vineyards (10 ha are cultivated with Sangiovese and 2 ha with Merlot and Petit Verdot) adopt the spur-trained system, obtained by the short pruning (2 buds) of a variable number of renewal spurs (about 4-5 spurs). Each hectare has a density of 5,000 plants and a yield of 7.5 tons of grapes. All the selection and production steps are carried out manually, in perfect harmony with the environment: from pruning to the choice of the best buds, from the control of the vegetation to the thinning out of bunches. The harvest is carried out only by hand and - during destemming - the grapes are selected to retain only those of the highest quality.

24 months with at least 12 months in 5 hl French tonneaux.

The grapes are vinified in their original areas of production and the fermentation is traditional with maceration of 16-23 days followed by racking and soft pressing.

The terrain is mostly composed of marl-based, lime-rich soil - that is low in organic compounds - and clay, the perfect medium for growing Sangiovese grapes, which make up most of the estate’s grape and wine production. A small portion of land is planted with Merlot. Sheltered by native holm oaks, the vineyards extend over hillsides that are swept by winds from the sea and the mountains, creating the perfect microclimate for cultivating grapes, which are grown to organic standards – a decision that is becoming an increasingly important part of the company’s philosophy. The training system is simple cordon and guyot. Density is 4,500 plants per hectare, with a yield of 4.5-5 tons per hectare. Harvest is entirely by hand during the second half of September.

The wine spends 6 months in stainless steel tanks and 3 months in the bottle before being released.

A classical red wine vinification is utilized followed by a period of maceration (skin contact). The actual maceration lasts about 25 days.

Renzo Masi's Chianti is made from a combination of estate fruit and purchased fruit from the Rufina district, one of the best areas of Chianti.

The wine completes its malolactic fermentation in the weeks following the racking and then is aged in oak barrels for about 14 months. Before its release, it matures in bottles for at least three months.