A Journey of expectations and discoveries
Once again, we have concluded the most labor-intensive yet rewarding time of our work: the harvest, the beginning of the long journey that will lead to the creation of our wines.
The 2024 harvest began with a surprisingly warm and dry winter, which led to an early bud break around mid-March. April brought favorable conditions, but the following months held some surprises. May and June were characterized by significant rainfall, although less intense than in 2023. These precipitation events, spaced out over longer intervals, allowed for precise management of phytosanitary treatments, ensuring a regular flowering at the beginning of June.
July provided ideal weather, warm but not oppressive, while August brought a heatwave that dried out the soil. However, by mid-month, some light rains began to refresh the air, followed by a return to heat at the end of August and into mid-September. This alternating weather led to a harvest around October 14-15, after a prolonged wait due to a slowdown in the maturation of the grapes.
At the beginning of September, the grapes appeared mature, but excessive heat had stalled their development, preventing them from accumulating sugar as expected. We had to be patient, and only by mid-October could we harvest grapes with adequate sugar levels. An interesting aspect of this harvest was the simultaneous progression of phenolic and sugar maturation, with the grapes looking mature on the outside while the sugar levels remained below average.
Unfortunately, the harvest faced challenges from recent rains that led to the development of mold. This necessitated meticulous selection both in the vineyard and in the winery, ensuring that only the best parcels were used for production.
After fermentation, initial analyses indicate a sugar level between 13 and 14.5 degrees, lower than the standards of previous years. However, acidity and pH levels are normal, which bodes well for a wine with a lighter structure but rich freshness and good acidity.
Fermentations in the winery were quick and consistent, with sugar depletion occurring within a week, and we are now in the maceration phase. The extraction of tannins has been satisfactory, with no green tannins, except for one tank showing a slight vegetal note.
This Brunello promises to be reminiscent of cooler vintages, such as 2013 and 2018, offering a delicate aromatic profile and well-integrated tannins. While its structure may be lighter than in previous years, it will gain elegance and freshness, making it particularly enjoyable even in its early years of aging.