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GRAPE VARIETY:
Sagrantino grape 100%
HARVEST TIME:
Second ten days of October
VINIFICATION:
Long skin contact maceration (for at least three weeks)
Temperature inferior to 30°C during fermentation
Temperature between 25/28°C during skin contact maceration
Temperature between 20/22°C up to the completion of malolactic fermentation
Aging in small wood barrels - Barriques or Tonneaux - of French oak once the malolactic fermentation has been completed;
AGING:
Total of 30 months, as set by the wine producers’regulations
and divided as follows:
12 months in small oak barrels - barriques or tonneaux
12 months in steel vats
6 months in the bottle
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COLOUR:
Intense ruby red with hues of garnet (typical of Sagrantino varietal)
BOUQUET:
Spicy, there is a scent of cinnamon that doesn’t overpower the aroma of red fruit, cherry or black cherry; with aging and refinement in the bottle an aroma of dried prunes will evolve
TASTE:
Very full and persistent, quite tannic with an agreeable touch of bitterness
amarognolo gradevole.
IDEAL WITH:
With red meat dishes, game and mature cheeses
EVOLUTION:
This is a wine that will evolve in the bottle so if it is stored properly it will mature for at least 10 years.
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