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GRAPE VARIETIES:
Sagrantino Grapes 100%
HARVEST TIME:
Last two-thirds of October
DRYING:
The grapes are dried ("appassite") in a naturally aired out
environment on matting for at least 40 days.
VINIFICATION:
Maceration on the skins for at least 10 days with a fermentation
temperature
between 26ºC and 28º C;
Followed by refinement in small French bay oak barrels
for at least 12 months
AGING:
30 months in total, scheduled by the production regulations
in the following order:
12 months in French bay oak barrels (barriques and tonneaux);
12 months in steel;
6 months in bottles. |
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COLOUR:
Intense ruby red with pomegranate hues.
BOUQUET:
Typical ripe fruit spores with noticeable marmalade overtones,
prune and cherry, all enriched by overtones
of vanilla, cinnamon and other species typical of the variety.
TASTE:
Full-bodied wine, with an ample structure, long aromatic
persistence, with a typical tannic end accompanied by
an enjoyable sweetness.
IDEAL WITH:
Typically coupled with important roast dishes, such as
lamb and also sweets with a dark chocolate base.
EVOLUTION:
A wine that ages very well in the bottle
It can age for many years, notably improving its quality.
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