"Black Label"
IGP Colli della Toscana Centrale 2014

I Balzini

When, at the end of the 1970s, the Florentine accountant Vincenzo D’Istanto decided to buy a farm located in the municipality of Barberino Val d’Elsa, he immediately understood the uniqueness of that place with its particular pedoclimatic characteristics. The name Balzini seems to derive from the definition 'cliff', referring to natural geological conformations typical of sandstone and clayey sediments eroded by atmospheric elements. It seems that 'balzine' was the definition attributed locally to these natural terraces where vines and olive trees grow today.

In 1980 the first Sangiovese, Merlot and Cabernet Sauvignon vineyards were planted. Right from the start, the intention was to obtain products that stood out from the typical products of the area, in order to exploit the geological characteristics of the land. The choice was not to produce Chianti wines, but to encourage the production of IGT or Super Tuscan wines, which in those years were having increasing success internationally. The first wine, White Label, was born with the 1987 harvest under the direction of the great Italian wine connoisseur Giulio Gambelli.

Today the company is run by the owner's wife and daughter, Antonella and Diana, as evidence of the fact that wine is an increasingly female universe.             

Total area planted with vines: 7 hectares/ 17 acres

Average annual production of the winery: 30.000 bottles

Grapes owned by the winery: 100%

75.50 €

incl. VAT

Grape varieties: Cabernet Sauvignon, Merlot

Soil composition: sedimentary formations of Pliocene origin characterized by the presence of yellow sands alternating with clay. Remarkable presence of marine fossils

Altitude of the vineyards: from 200 to 250 metres (670 to 820 feet) a.s.l.        

Exposure: South-West with North-South vine rows orientation

Average age of the vines: 40 years          

Growing system: spurred cordon

Density: 5.500 plants per hectare          

Fertilizers: organic manure and cover crops

Plant protection products: sulphur and copper

Cultivation: tillage alternating with grassing

Weeding: mechanic, grassing

Yeasts: indigenous

Average annual production: 5.000 bottles

Certification: N.A.

Vinification: maceration at 26 - 28 °C for about 2 weeks. Malolactic completed

Maturation: in French oak barriques for 12-14 months

Refinement: 18 months in the bottle

Colour: intense ruby red, with purple hues

Nose: intense and elegant, with black berry notes together with vanilla, tobacco and cocoa hints

Palate: full body, very complex and elegant with Firm but refined tannins; great persistence

Alcohol content: 13,5% Vol

Ideal serving temperature: 16 -18 °C / 60 - 64 °F

Matching: meditation wine, structured meat dishes, game meat, aged cheese

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