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Avignonesi QX Toscana IGT

Toscana I.G.T.

QX

Quercus ilex is the Latin name of the holm oak. We have some beautiful specimens growing at the Capezzine Farm, the most majestic being the one just next to our cherished Vinsantaia. We wanted to dedicate a special wine to our beloved Capezzine Farm and we couldn’t choose anything else but the name of this immense, inspiring tree for it.
Complex on the nose. Notes of white flowers and vanilla alternate with hints of pear and grapefruit with a light smoky finish. In the mouth, the entry is broad, decisive and pleasant. The flavours described on the nose return. Surprising for its savouriness but above all for its interminable length.

GRAPES
100% Sangiovese

HARVEST
31 August

VINIFICATION
Whole bunch press and cold decanting for about 24 hours. Alcoholic fermentation is carried out in used barriques by the yeasts selected from our pied de cuve.

AGEING
5 months on fine lees, 81% in used barriques

Data Sheet QX 2022
Complex on the nose. Floral and coconut notes alternate with hints of pear and grapefruit with a light smoky finish. In the mouth the entrance is broad, decisive and pleasant. The tastes described on the nose return. Surprising for its flavour but above all for its interminable length.

GRAPES
100% Sangiovese

HARVEST
First week of September

VINIFICATION
The must obtained from the whole bunch pressed grapes is cold decanted and transferred after 24 hours. The pied de cuve is added to the must. Fermentation takes place in 225lt barriques at a controlled temperature. Thereafter, the malic acid degradation is accompanied by weekly batonnage.

AGEING
8 months in 225lt oak barrels on fine lees

Data Sheet QX 2021
Complex on the nose. Floral and coconut notes alternate with hints of pear and grapefruit with a light smoky finish. In the mouth the entrance is broad, decisive and pleasant. The tastes described on the nose return. Surprising for its flavour but above all for its interminable length.

GRAPES
100% Sangiovese

HARVEST
First week of September

VINIFICATION
The grapes are pressed in whole bunches and cold decanted for 24 hours. After decanting the must, the pied de cuve from the same vineyard is added and then left to ferment gently in 225lt barriques at a controlled temperature. The malolactic fermentation is accompanied by weekly batonnage.

AGEING
8 months in 225lt oak barrels on fine lees

Data Sheet QX 2019

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Avignonesi has received the ‘Chiocciola’ (Snail) award in the
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