Project Description

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IGT Toscana

VARIETY:  Sangiovese, Colorino, Malvasia nera.

EXPOSURE:  South , South – West.

SOIL TYPE: Red clay soil, with rock fragments.

PLANTING DENSITY: 5.500 vines stocks/ha.

TRAINING SYSTEM: Spur pruning.

HARVESTING PERIOD: Green harvesting during August. Accurate selection of grapes
from the winery. Harvest takes place from the end of September to the first two weeks of October.

HARVESTING METHOD: Mechanical harvesting.

PRESSING: Soft pressing.

MACERATION ON THE SKINS: For 20 days the cap is punched down every day.

FERMENTATION AND AGEING: Fermentation occurs with native yeasts in cement tanks at 30-32 degrees malolatic fermentation and ageing in French oak barriques for one year. Further ageing in bottle for 6 or 8 months.

TASTING NOTES: An intense ruby-red color with purple highlights, intense notes of forest fruit integrated with cannela, spicies and vanilla. The palate is smooth with silky tannins. Well balanced, elegant, warm and intense, long persistence.

LONGEVITY:  For 15 – 20 years.

AWARDS:  James Suckling , vintage 2012 93/100; Vintage 2013 94/100; vintage 2014 92/100; vintage 2015 93/100

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