Lucente 2005

The outstanding quality of the 2005 grapes is proof of the importance of painstaking vineyard management. In fact, where the vineyards are planted in deep, well-drained soils, and where care was lavished on the vines and leaf-pulling practiced, the berries were of fi ne quality. The summer was temperate, favouring a gradual, progressive ripening of Sangiovese, which did not suffer any heat stress. Late September brought sunny days and mild breezes, which brought the grapes needed concentration and sound, healthy conditions. The harvest itself covered many days, making possible multiple passes in the vineyards. Thanks to this, the Sangiovese, Merlot, and Cabernet Sauvignon grapes created powerful, tannic, and fi rmly-structured wines.

An appealing ruby, of an intense, powerful tonality, announces Lucente 2005. The nose shows a fi nely-measured elegance, fi rst releasing subtle impressions of vanilla, nicely enhanced by crisp, pungent balsamic notes. More evolved nuances emerge next, of animal fur and tanned leather, that yield in turn to fruit preserves and dark cherry. The palate is notable for its volume and depth, plus a driving progression. Tannins are superbly crafted, fi ne-grained but lively and impressive, and the wine concludes with a smooth, tasty, and seductive fl ourish.

GRAPE VARIETIES Merlot, Sangiovese, Cabernet Sauvignon TOTAL BOTTLES PRODUCED 180.000 HARVEST PERIOD Merlot: The third week of September, Sangiovese and Cabernet Sauvignon: Between the last week of September and the fi rst days of October SUGAR AT HARVEST Merlot: 239 g/l, Sangiovese: 230 g/l, Cabernet Sauvignon: 235 g/l TOTAL ACIDITY AT HARVEST Merlot: 5,6 g/l, Sangiovese: 6,3 g/l, Cabernet Sauvignon: 6,0 g/l PH AT HARVEST Sangiovese: 3,32 Merlot: 3,43 Cabernet Sauvignon: 3,43 FERMENTATION TEMPERATURE Approx 30° C FERMENTATION PERIOD 12 days MACERATION ON THE SKINS 23 days TYPE OF CONTAINER USED FOR AGING Barriques (55% new French oak, 5% new American oak, 40% once-used French oak) AGING 12 months

TECHNICAL DATA ALCOHOL 14% Vol. TOTAL ACIDITY 5,2 g/l PH 3,5