Lamole di Lamole

Region: Tuscany

Tenuta Lamole di Lamole has a total area of 141 hectares, extending over woodland, vineyards and olive groves. Fifty hectares are planted to vine at elevations of 350-550 metres, most with a southerly aspect in some of the most exciting sites in the Lamole area. Planting densities range from 3,350 vines per hectare in the older vineyards to 5,150 vines per hectare in more recently planted sites, with training systems that include Chianti arched cane and spurred cordon, as well as one or two experimental vineyards that still have Chianti bush-training. Effort in the vineyard and cellar strives to bring out the sensory profile of the grapes so special attention is focused on several critical points. Vineyard management is keyed to the meticulous planning and implementation of specific cultivation techniques, including: - carefully planning and selecting clones for new plantings - recovering old terraced vineyards - introducing new ground-covering systems for vines with galestro and alberese - achieving vine vegetative balance through canopy management - modifying the pruning system to reduce the number of buds per plant - shoot thinning, leaf thinning and removal of side shoots - bunch thinning only in special circumstances - reducing cropping levels - deciding the picking period by reference to technological, phenolic and aromatic ripeness. The cellar is equipped for effective vinification of the grapes for, and maturation of, base and Riserva Chianti Classico, Lam Oro and Vinsanto. Winemaking procedures are designed to maximise the phenolic and aromatic potential of the grapes harvested. Procedures adopted during winemaking and cask conditioning aim to enhance the natural expression of the wines. During the winemaking process, special attention is focused on: - selecting Sangiovese-specific yeasts - adjusting alcoholic fermentation temperatures with gradual increments in vinification temperatures - reducing the period of skin contact - less frequent pump-overs since prolonged maceration of Sangiovese in alcohol entails extraction of rougher tannins - careful use of wood (small casks, large wood and barriques) appropriate to the characteristics of the variety