TYPE
OF GRAPES
 | Sangiovese
90% ~ Merlot 10% |
|
WINE
CLASSIFICATION
| Typical
Geographical Indication Sangiovese
di Toscana |
|
REARING
METHODS
| Guyot
modificato |
|
DEFENCE
METHODS
| Anti-parasitic
integrated treatment with low environmental impact
|
|
VINTAGE
TIME
| First
ten days of October
|
|
HARVESTING
METHODS
| manual,
in carts preventing the crushing of the grapes that are unloaded with a belt-hopper
to guarantee their wholeness
|
|
WINE
MAKING PROCESS
| removal
of grapes from stalks by pressing the bunches lightly
|
| maceration
and starting of alcoholic fermentation
|
| déléstage |
| fermentation
at controlled temperature (28~30° C)
|
| drawing
off of the wine and exhaustion of fermentable sugars
|
|
PROCESSING
| 10~11
months storage in 300-litre kegs at controlled room temperature
|
| bottling
operations
|
| storage
of bottles in air conditioned rooms for at least four months
|
|
ANALYTICAL
DATA
| alcohol:
(% vol.) 13
|
| sulphurous
anhydride freed on bottling: (mg/l) 30
|
| total
acidity: (g/l) 5,85
|
| net
dry extract (g/l) 25,96
|
|
SENSORIAL
TEST
| colour:
deep, impenetrable ruby
|
| bouquet:
fine, initially fruity (marasca cherry, plum and blackberry) followed by clear notes
of cocoa, coffee and roasted almond
|
| taste:
sapid, pleasantly tannic, very mellow and round, intense and extremely persistent,
vigorous, with an excellent structure
|
|
SERVING
TEMPERATURE
| 16~18°
C |
|
