Vineyards and winemaking
Ferro comes from a warm, south-south-west-facing natural amphitheatre at Collazzi, around 150 metres above sea level. The mineral-rich clay and limestone soils allow Petit Verdot to complete its long ripening cycle, producing fruit of unusual aromatic intensity and concentration.
Every bunch is selected by hand before temperature-controlled fermentation. Malolactic fermentation takes place in 225-litre French oak barrels, followed by approximately 24 months of maturation in barrique, building structure around the wine's dark fruit and naturally firm tannins.
Tasting notes
Appearance
Deep garnet with a broad ruby core and gently evolved rim.
Nose
Dried blackberry and plum meet balsamic herbs, tobacco, dark chocolate and warm cedar.
Palate
Powerful but now settled, with mature black fruit, polished tannins and fresh mineral definition. Liquorice, cocoa and earth build through a long, savoury finish.
Food pairing
Pair with haunch of venison, slow-cooked lamb shoulder, beef shin and porcini, or a truffled lentil and mushroom pie. Its mature intensity also suits an aged Pecorino Toscano.
Background story
Collazzi lies at Impruneta, a few kilometres south-west of Florence, on a historic estate owned by the Marchi family since 1933. The Renaissance villa is traditionally associated with designs by Michelangelo, while the modern vineyards were substantially restructured from the mid-1990s under Lamberto de' Frescobaldi and oenologist Alberto Torelli.
Ferro was created after the 2010 harvest revealed the potential of this parcel to produce a complete wine from Petit Verdot alone. The 2011 received 93 points from Falstaff. It is now mature, so stand upright before opening and decant gently for sediment rather than prolonged aeration.
