The story of Federico Staderini start in the early 2000s, when he began to study the characteristics of a land in Pratovecchio, near the plain of Campaldino (Arezzo). The area, at an altitude of 500 meters, surrounded by mountains of over 1000 meters, was characterized by a perfect micro-climate (excellent sun exposure balanced by cool nights) and a clay-calcareous soil, with a rocky substratum already at 50-60 centimeters deep. In that area, on the 4 hectares purchased, Federico decided to plant Pinot Noir, after a series of in-depth studies on environmental conditions, including the intersection between the 30-year meteorological data of Beaune and those of Poppi and Pratovecchio.
His Cuna wine, whose first vintage was released just in 2007, did not take long to catch the attention of the most demanding palates and so, over time, Federico began to work on a Cru of this wine: the Brendino. It is a product obtained from the homonymous vineyard, cultivated according to the principles of biodynamics, in which the planting density reaches 11000 vines/hectare, with a yield per plant not exceeding 400 grams. After their harvest, the whole bunches (except a small part already de-stemmed in the plant) pass to rest in open vats for 4-5 days, and then to be soaked with the pressing, first gently, by hands, and then, progressively, by feet. The subsequent racking depends on the period of harvest of the grapes: those harvested first spend about 2 weeks in contact with the skins, while for those harvested later the contact is longer. The wine is then aged for 18 months in used oak barrels and, later, for several years in bottle.
The 2016 vintage, in the glass, has a deep and bright ruby color, with a range of aromas that opens on black cherry, pomegranate, cinchona and violet, followed by wild blackberry, pot pourri, leather and clove, with final echoes of blood and vinyl. In the mouth the wine is extremely balanced, with acidity, roundness and sapidity to form a completely homogeneous gustatory impression, with a hint of glyceric sweetness, accompanied by some spiciness and the incredible return of the whole olfactory fan exhibited to the nose, from which emerge, in the long finish, the black cherry, the cinchona and the vynil.
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