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2015 SETTE PONTI Crognolo

SETTE PONTI Crognolo 2015

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  • Country
  • Country
  • Italy
  • Regulated designation
  • Regulated designation
  • Indicazione geographica tipica (IGT)
  • Region
  • Region
  • Tuscany
  • Appellation
  • Appellation
  • Toscana
  • Varietal(s)
  • Varietal(s)
  • Sangiovese 90 %
    Merlot 10 %
  • Alcohol Level
  • Alcohol Level
  • 13%
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • About this winery

    Sette Ponti reflects the vision of Dr. Antonio Moretti, who took over the estate from his father in the late 1990's, and immediately began producing estate-bottled wines. The vineyards occupy a total of 150 acres, at an altitude of 200 to 300 meters; the oldest vines (mostly sangiovese) date from 1935. The soil is a classic Tuscan mixture of sand, clay, limestone, and schist-based galestro. The estate - 750 acres in total - is farmed in the traditional Tuscan way, so that the vineyards are...

    See the SETTE PONTI detail page for more information on this brand

  • Tasting notes

    Intense ruby red colour is the prelude to a full bouquet of ripe cherry and berries well blended with spicy notes that give class and complexity. Full bodied, well balanced and vibrant on the palate, well rounded tannins and depth.

  • Viticultural notes

    The estate’s vineyards benefit not only from the best Sangiovese, but also from a few great "international" varieties such as Merlot, Cabernet Sauvignon, Petit Verdot, as well as a small selection of other varieties.
    The soil composition also plays a significant role in the quality of the wine; it has a heterogeneous structure well distributed between clay, sand, limestone and Galestro a typical stone found in the Chianti area.
    Grapes come from vines that were planted between 1988 and 1993, at 250 meters above sea level. The vines benefit from a full southern exposure.
    The wine is named after a wild bush, Cornus, which grows abundantly on the estate. This wine is mainly made from Sangiovese, Tuscany’s traditional variety. Thus, Crognolo combines Sangiovese’s elegance and the complexity provided by oak ageing.

    The estate’s vineyards benefit not only from the best Sangiovese, but also from a few great "international" varieties such as Merlot, Cabernet Sauvignon, Petit Verdot, as well as a small selection of other varieties.
    The soil composition also plays a significant role in the quality of the wine; it has a heterogeneous structure well distributed between clay, sand, limestone and Galestro a typical stone found in the Chianti area.
    Grapes come from vines that were planted between 1988 and 1993, at 250 meters above sea level. The vines benefit from a full southern exposure.
    The wine is named after a wild bush, Cornus, which grows abundantly on the estate. This wine is mainly made from Sangiovese, Tuscany’s traditional variety. Thus, Crognolo combines Sangiovese’s elegance and the complexity provided by oak ageing.

    • Production zone: Central Tuscany • Varieties: Predominantly Sangiovese with a small amount of Merlot and Cabernet Sauvignon • Exposure: South • Vineyard planted: 1988 – 1993 • Elevation: 250 metres • Trellis: Spurred cordon • Number of vines per ha: 6.666 • Soil characteristics: Compact sand and clay • Production per ha: 4,500 kilos

  • Winemaking notes

    Vinification: A controlled-temperature fermentation for 20 days, followed by maceration Aging: In French oak Bottle aging prior to release: 6 months

Press reviews

  • - 94 Points -

    August 2017

    A firm and chewy young wine with chestnut, chocolate and oyster shell character. A blackberry undertone. Full body, polished and fresh. 

    See detailed press review
  • - 91 Points -

    September 2018

    Another rich sangiovese. This one with ten percent merlot is barrique-aged and from the acclaimed 2015 vintage, needs another five years to settle into itself. Despite the tannin and austerity there is a tangy freshness with spicy, cherry, earthy, tobacco notes that should ensure cellar time. A wild look at sangiovese you could serve now with grilled meats and mushrooms, but three to five years ageing would be a good plan too.

    See detailed press review