Classification: I G T
Alcohol content: 13.50% vol.
Grape variety: Sangiovese, Cabernet Sauvignon
Production area: Riotorto / Val di Cornia (LI)

Characteristics of the vineyard
Exposure: East / West
Area under vines: ha. 5
Nature of the soil: Calcareous – clayey – medium texture.
Training system: Spurred cordon.
Average production per plant: kg. 1.2

Production technology
Harvest period: In September when phenolic maturity is reached.
Collection: Manual in box.
Winemaking technique: Soft and short stemming-pressing. Low temperature maceration, controlled temperature fermentation in thermo-conditioned steel vats for 15-20 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation.
Duration of aging in wood: Part in wood and partly in steel tanks.
Refinement in the bottle: 6 months.

Organoleptic characteristics
Color: Intense ruby ??red with marked violet reflections.
Odor: Complex, persistent aroma, characterized by spicy notes of cocoa and coffee with mineral nuances and hints of cherry and blueberry.
Taste: Well structured, savory, fresh and soft on the attack, articulated progression, long finish, spicy bocc aroma with notes of licorice and cocoa.
Pairings: It goes well with first courses based on meat, mixed roasts, game, braised meats, seasoned and savory cheeses.

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