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
Intense inky ruby with vivid purple reflections.
Nose
Fresh cassis and blueberry are layered with lavender, mint, cocoa and sweetly toasted oak.
Palate
Rich and plush, with juicy dark fruit and a softer texture than Petit Verdot often suggests. Fine tannins, aromatic freshness and notes of spice and graphite lead into a persistent, beguiling finish.
Food pairing
Pair with grilled lamb cutlets, beef short rib, roast pigeon with blackberry-free jus, or a baked portobello mushroom filled with walnuts and herbs. A generous decant will help the fruit and oak integrate.
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 is the estate's pure Petit Verdot, first conceived after the exceptional character of its dedicated parcel became clear in 2010. Vinous awarded the 2016 93 points, noting its plush fruit and immediate charm. It can be enjoyed now or held as its balsamic complexity develops.
