| grapes |
70% Sangiovese, 30% Ciliegiolo |
|
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: |
45 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 takes place partly in barriques.
Refining in new barriques for 15-18 months, further refining
in bottle for 6 months. |
organoleptical
characteristics |
Color: purple red. Bouquet: hint of animal notes, pleasant where the fruit ripeness
combines with an evolved spice. Taste: warm body, wrapping, with well integrated tannins. |
matching food |
Spicy and appetising dishes. |
