Producer >
Based in Cortona, not far from Siena, Santa Cristina winery has been producing traditional chianti styles for earlier drinking since 1946. Softer extraction and more fruit driven wines, means these offer great value and approachability early on. The focus of the estate has always been to produce wines that show the link between the vineyard, terroir and man’s work. Their continued focus is to preserve the quality and accessibility of the wines from this estate.
Viticulture >
This Cortona estate dates back to very ancient times with the town being one of the most influential Etruscan settlements of its time and that dominated the fertile Chiana valley. From its altitude of 585 meters above sea level, Cortona`s geological origins can essentially be ascribed to the early Miocene, the late Pliocene, and the Miocene eras. The territory is complex with sandstone, shale, and marl and deposits of clay, and scree. There is some limestone too which offers excellent balance with respect to its varying make-up of clay, silt, and coarse and fine sand.
Winemaking >
Climate
The 2021 growing season began with a rainy winter season abundantly replenishing
groundwater reserves for the upcoming months. Budbreak took place at the end of
March, slightly later compared to 2020. The last half of April brought cooler
temperatures that slowed down vine growth. Flowering took place during the last
half of May which was about 10 days later than last year. The following weeks
delivered hot, dry weather that boosted vegetative growth allowing the vines to
make up for lost time. The month of August was hot and was accompanied by
optimal day/night temperature swings, perfect conditions for the beginning of the
ripening process. At harvest time, the grapes were whole, healthy, and wellbalanced.
The grape harvest began during the second half of September with Merlot,
continued with Syrah, and was completed at the beginning of October with
Sangiovese.
Vinification and aging
The grapes were picked at different times and fermented separately based on the
individual grape variety. This process allowed us to perform fermentation and
maceration operations specifically for each grape variety to enhance aromatic
compounds and soft tannins. Fermentation temperatures never exceeded 25° C
(77° F) and pump-overs were performed to guarantee a gentle extraction of
delicate, supple tannins. After malolactic fermentation was completed by the end of
November, the wine was left to age until late spring. Fattoria Le Maestrelle was
bottled mid-July 2022
Sangiovese
14.5
ITALY
6
Cork
Santa Cristina
Vegetarian 
Fact Sheet
