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GRAPE VARIETY:
Sangiovese 70%; Sagrantino 15%; Colorino 15%.
HARVEST TIME:
Manual, according to the maturity of the different
grapes. From the middle of September to the middle of
October
VINIFICATION:
Soft pressing of whole grapes under inert gas
VINIFICATION:
Maceration for one or two weeks depending on the grape
variety;
Temperature lower than 30°C during the fermentation;
Temperature between 25°C/28°C during skin contact
maceration;
Temperature between 20°C/22°C up to the completion
of the malolactic fermentation
AGING:
Total of 36 months. They are set as follows:
18/24 months in small wooden barrels; 12 months in
bottle.
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COLOUR:
Intense ruby with garnet reflections
BOUQUET:
Hints of mature fruit with traces of currant, raspberry
and cassia, embellished with spicy touches of pepper,
thyme and vanilla
TASTE:
Wine full, with optimal structure and tannic weight
IDEAL WITH:
Food pairing excellenty with red meat, wild meats,
salami and seasoned, hard cheeses.
EVOLUTION:
Evolves for many years, improving its bouquet and
refining itself remarkably
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