The 2025 vintage began with a relatively mild winter, interrupted by a temporary drop in temperatures toward the end of January. Subsequently, there was a progressive rise in temperatures until the second half of February. The temperature increase at the end of March led to a slight advance in vegetative resumption. Spring was characterized by a good distribution of precipitation and an overall temperate climate, favorable to the balanced development of the vine. During the summer, two periods of intense heat were recorded: the first in the second half of July and the second in mid-August, which influenced the ripening rhythms of the grapes. Harvest began in the first decade of September with the earliest varieties, concluding at the beginning of October with the harvest of the latest varieties.
The Doc Barco Reale derives its name from the walled enclosures that delimited the vast Medici hunting reserve. The soils of Ser Biagio are characterized by clayey schists with substrates of sandstones and moderate presence of skeleton. The name Ser Biagio is a tribute to the great Biagio Pignatta, trusted man of Ferdinando I, Grand Duke of Tuscany.
After destemming and crushing, the grapes are started on fermentation in stainless steel tanks at controlled temperature with short macerations to avoid excessive extractions. The varieties are all fermented separately to best express their potential. At the end of alcoholic fermentation, the wine undergoes malolactic fermentation in steel tanks. Subsequently, it rests on its noble lees for 6 months, after which, following repeated analyses and tastings, the blend to be bottled is defined.
Appreciated by aristocrats and poets, protected by the Medici with decrees guaranteeing its authenticity, loved by men of letters and artists, this wine is a timeless icon, witness to an excellence that knows no boundaries.
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