Cecchi Vintage report 2017

It’s that time of the year again, as we prepare to reap the fruits of the labour carried out in our family estate’s vineyards by our technical staff, and sit side by side our most historical and reliable partners in the decision making process.
For all of our grape varieties, this year’s protagonist has been the unprecedented climate witnessed throughout the season, which has  impacted all our crops and has deeply marked this harvest season, with no significant differences among the different areas. Of course, the different ageing processes all have specific dynamics in the various production zones, but such restricting weather conditions are unheard of, and have affected all areas alike: the Maremma and the Chianti Classico, San Gimignano and Montefalco, as well as the hills of Chianti and Montalcino.
It all began at the end of April, when the unexpected cold weather damaged portions of vineyards located at lower altitudes, also influencing the plant’s physiology, delaying their vegetative growth. Hence, budding was marked by low fertility and a below-average fruit set stage. To this, we must add the intense drought that has persisted throughout the entire summer. Bunches grew very little and their grapes did not undergo the usual increase in weight. Therefore, the natural small quantities are the most positive aspect of this year’s vintage, and the summer heat, at times sweltering, contributed to definitively accelerate the ripening, with very rapid veraisons.

Harvesting of the grapes occurred about 2-3 weeks in advance, starting with the precocious white varietals in Maremma, which are already in our cellars, to then continue with the Merlot and Ciliegiolo, and also the Vernaccia from San Gimignano, as well as those vineyards of Sangiovese in the Chianti Classico with southern exposure, which, therefore, have developed concentrating aromas and polyphenols.
The knowledge of every bit of land, combined with our agro-electronic and oenological skills, has allowed us to know that, even in such a particular reaping, we will make the most out of its distinctive traits and, therefore, transmit the true essence of our production zones to our wines.

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