Spedizioni nel resto della Svizzera 20CHF.
Production Area: Municipality of MontalcinoBlend: 100% Sangiovese Grosso
Soil: Pliocene origin soils mainly consisting of clayey marl. They tend to reach considerable depth offering great minerality
Cultivation System: Spurred cordon with grassy soil
Density: 3500 vines/ha
Average yield per hectare: 45Hl
Altitude: 500 m
Microclimate: The climate is typically Mediterranean, with rainfall concentrated in the spring and autumn months. The mid-hill area affected by the frequent presence of wind guarantees the best conditions for the health of the plants. The climate, predominantly mild and with a high number of clear days during the entire vegetative phase, ensures a gradual and complete maturation of the bunches
Production process: Manual harvesting of the grapes at full maturity. Alcoholic fermentation at a controlled temperature of about 26° for 7-8 days on the skins. Malolactic fermentation in steel tanks. Aged in 30 Hl oak barrels for 8-10 months.
Organoleptic characteristics: Ruby red color; Fine bouquet, reminiscent of violets; Flavor of raspberry jam and red fruit.
Alcohol content: 13.0% VOL
Serving temperature: 20°C
Pairings: Cured meats, full-bodied and tasty first courses, roast red meats, Tuscan ham.
Invia commenti
Soil: Pliocene origin soils mainly consisting of clayey marl. They tend to reach considerable depth offering great minerality
Cultivation System: Spurred cordon with grassy soil
Density: 3500 vines/ha
Average yield per hectare: 45Hl
Altitude: 500 m
Microclimate: The climate is typically Mediterranean, with rainfall concentrated in the spring and autumn months. The mid-hill area affected by the frequent presence of wind guarantees the best conditions for the health of the plants. The climate, predominantly mild and with a high number of clear days during the entire vegetative phase, ensures a gradual and complete maturation of the bunches
Production process: Manual harvesting of the grapes at full maturity. Alcoholic fermentation at a controlled temperature of about 26° for 7-8 days on the skins. Malolactic fermentation in steel tanks. Aged in 30 Hl oak barrels for 8-10 months.
Organoleptic characteristics: Ruby red color; Fine bouquet, reminiscent of violets; Flavor of raspberry jam and red fruit.
Alcohol content: 13.0% VOL
Serving temperature: 20°C
Pairings: Cured meats, full-bodied and tasty first courses, roast red meats, Tuscan ham.
Invia commenti