Vineyard 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
Opaque ruby-purple with excellent depth and a youthful garnet edge.
Nose
Marasca cherry, cassis and black plum are joined by violet, cocoa, graphite and a lifted balsamic note.
Palate
Full-bodied and harmonious, with saturated dark fruit, finely integrated oak and a firm but velvety tannic frame. Fresh acidity prevents heaviness, carrying spice and mineral notes into a very long finish.
Food pairing
Serve with a dry-aged sirloin, roast loin of venison, Tuscan-style peposo, or aubergines baked with tomato and smoked cheese. Decant for one to two hours to release its aromatic range.
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 gives Petit Verdot the leading role it rarely receives in Bordeaux blends, making it one of the estate's most distinctive wines. James Suckling rated the 2015 within a 95–97-point range. It is expressive now with air and has the structure for further careful cellaring.
