Red wine · Belvedere di Suvereto
Aleato
Aleatico and Sangiovese · I Mandorli
Aleatico and Sangiovese meet in a wine that is nimble, aromatic and direct. North-facing and sheltered by the neighbouring parcels, the Aleatico brings perfume and delicacy; the Sangiovese adds tension, freshness and a measured structure, aged in concrete on its fine lees.
Grape varieties
Aleatico and Sangiovese
Proportions
Slightly variable by vintage
Exposure
North, between Vermentino and Sangiovese
Soil
70% clay, with sand, silt and schistous skeletal stone
Annual production
Around 1,700 bottles
Ageing
4 months in concrete + 6 months in bottle
Vineyard and character
The Aleatico grows with a north exposure, between the Vermentino and Sangiovese parcels. This position shelters it from the colder Grecale and Tramontana winds, preserving balance and aromatic finesse.
The soil, mostly clay, is rounded out by sand, silt and schistous skeletal stone: a matrix that supports the wine’s profile without weighing it down, keeping it precise and free-flowing.
Winemaking and ageing
Fermentation is spontaneous. The Aleatico stays in contact with the skins in open vats for 3 days, while the Sangiovese is gently pressed as soon as it is picked.
The two varieties are then blended and aged for 4 months in concrete, with bâtonnage on the fine lees every 7 days. A further 6 months of rest in bottle follow before release.
