Babo Sangiovese 2016
This year’s release—from a successively fine Tuscan vintage—is entirely sourced from the northern realms of Chianti Classico, near the commune of San Casciano in Val di Pesa. The vineyard is about 18 years of age, planted to Brunello clones of Sangiovese, with a small amount of the new clones released in the early 2000s. The vineyard faces south and while it is located in Chianti Classico it is classified as IGT. Fruit is destemmed (no crushing), spending 25 days on skins to build texture. Pressed to 500-litre puncheons, with roughly 10% new French oak, plus amphorae (10%) for 14 months.