{"id":901,"date":"2016-03-22T08:52:59","date_gmt":"2016-02-09T08:52:59","guid":{"rendered":"http:\/\/brancatelli.eu\/en\/prodotto\/re-della-valle\/"},"modified":"2021-03-18T12:44:50","modified_gmt":"2021-03-18T12:44:50","slug":"re-della-valle","status":"publish","type":"product","link":"https:\/\/www.brancatelli.eu\/en\/prodotto\/re-della-valle\/","title":{"rendered":"Re della Valle"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p><strong>Classification:<\/strong> I G T<br \/>\n<strong>Alcohol content:<\/strong> 13,50% vol.<br \/>\n<strong>Grape variety:<\/strong> Aleatic.<br \/>\n<strong>Production area:<\/strong> Piombino\/Val di Cornia  (LI) <\/p>\n<p><span>Vineyard characteristics <\/span><br \/>\n<strong>Exposure:<\/strong> South<br \/>\n<strong>Planted area:<\/strong> ha. 1<br \/>\n<strong>Type of soil:<\/strong> White paste pebbles, mainly clayey and compact<br \/>\n<strong>Cultivation system:<\/strong> Spurred cordon.<br \/>\n<strong>Average production per plant:<\/strong> kg. 1 &#8211; kg 0,5 after withering . <\/p>\n<p><span>Production technology <\/span><br \/>\n<strong>Harvest Time:<\/strong> End of September, after the withering on the vine.<br \/>\n<strong>Collection:<\/strong> Handmade selection in boxes.<br \/>\n<strong>Winemaking technique:<\/strong> Stemming and crushing, fermentation at controlled temperature in steel tanks thermo-conditioned for 15-20 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation.<br \/>\n<strong>Aging in wood:<\/strong> In Allier oak barrels for 12 months, after the blend, in stainless steel tanks until bottling.<br \/>\n<strong>Bottle aging:<\/strong> 2 years.<\/p>\n<p><span>Organoleptic characteristics <\/span><br \/>\n<strong>Color:<\/strong> Intense ruby with purple reflections.<br \/>\n<strong>Aroma:<\/strong> Complex, intense and persistent, characterized by hints of ripe cherry, blackberry, currant, spice and balsamic notes.<br \/>\n<strong>Taste:<\/strong> Harmonious, voluminous, consistent, with a strong body structure and a thick and silky tannins.<br \/>\n<strong>Serving suggestions:<\/strong> It is beautifully served with dark chocolate, pastries, pies, mature cheeses.<\/p>\n","protected":false},"featured_media":2577,"template":"","meta":[],"product_cat":[48,52],"product_tag":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Re della Valle - Brancatelli<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.brancatelli.eu\/en\/prodotto\/re-della-valle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Re della Valle - Brancatelli\" \/>\n<meta property=\"og:description\" content=\"Classification: I G T  Alcohol content: 13,50% vol.  Grape variety: Aleatic. Production area: Piombino\/Val di Cornia (LI)   Vineyard characteristics  Exposure: South Planted area: ha. 1  Type of soil: White paste pebbles, mainly clayey and compact Cultivation system: Spurred cordon.  Average production per plant: kg. 1 - kg 0,5 after withering .   Production technology  Harvest Time: End of September, after the withering on the vine. Collection: Handmade selection in boxes.  Winemaking technique: Stemming and crushing, fermentation at controlled temperature in steel tanks thermo-conditioned for 15-20 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation. Aging in wood: In Allier oak barrels for 12 months, after the blend, in stainless steel tanks until bottling. Bottle aging: 2 years.  Organoleptic characteristics  Color: Intense ruby with purple reflections. Aroma: Complex, intense and persistent, characterized by hints of ripe cherry, blackberry, currant, spice and balsamic notes. Taste: Harmonious, voluminous, consistent, with a strong body structure and a thick and silky tannins. 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