| grapes |
50% Sangiovese, 25% Ciliegiolo, 25% Alicante |
 |
production area |
Pitigliano, Grosseto • Toscana |
| annual production (750ml bottles)
|
- |
| vineyards general information |
| Average altitude (above sea level): |
320-350 mts |
| Ground: |
sandy, volcanic origin |
| Breeding: |
spur cord |
| Plants per hectare: |
5000 vines/ha |
| Production per plant: |
50 q.li/ha |
|
winemaking |
Fermentation in stainless steel for 4-5 days at controlled
temperature (28° C). Maceration upon the skins for 8-10
days. Malolactic fermentation partly in barriques
and partly in stainless steel. Refining in “second
passage” barriques for 6-7 months, further refining
in bottle for 1 month. |
organoleptical
characteristics |
Color: purple. Bouquet: toasted hints, very evident, combined with liquorice
scents and fresh and pleasant mint notes. Taste: juicy, elegant, fine tannins. Long and clear final. |
matching food |
Tasty, spicy, of strong structure dishes. |
