Le Sode di Sant'Angelo

Winemaking season

by our Agronomist Marco Serafini

In general, the season started out hot since spring and thanks to the mild temperatures right from the beginning, the growing season started somewhat early. Subsequently, the alternation of rain, though not particularly abundant, and continually quite high temperatures meant that the flowering and subsequent fruit setting unfolded totally smoothly without any particular stress. From June onwards, the temperatures were extremely high and almost constant virtually until the first half of August, which meant that the grapes ripened far advance of the seasonal average, with bunches that were smaller than normal but had a much higher concentration of sugar and phenolic substances.


Our Vermentino has developed as follows:

In the first part of the season, the phenological and germination stages started early, after which the heat meant that the bunches turned out smaller than normal, more straggly, and with smaller than average grapes. The sugar maturation began accelerating rapidly straight away. With the mid-August rains and the drop in temperatures, especially at night, the sugar concentration slowed down somewhat, while a good acid content was maintained very positively. All this has allowed us to harvest a grape that has both concentrated flavours and sugars and at the same time a significant freshness thanks to the acidity being maintained.


Our Sangiovese has responded extremely positively to the season. The end result of this hot summer has been bunches and grapes that are smaller than normal but have very high concentrations of sugars and polyphenols. The load of grapes per plant was low (about 1 kg/plant on average), which has enabled each cluster to ripen as fully as possible. In addition, the particularly resistant skin of the grapes helped to keep them completely intact until they were processed in the wine cellar.