Toscana Rosso I.G.T.
This wine is made from selected Sangiovese, Montepulciano, Cabernet, Merlot grapes of our production. The selected grape harvesting and the wine-making procedure are each effected separately. The fermentation lasts about 18-25 days, depending on the season. After the racking and at the end of malolactic fermentation (December-January) (procedure aimed to diminish the wine acidity to make it taste smoother) the wine is poured into 225 litre French oak casks, of various essences and origins, where it is let matured for 18-20 months. At the end of this period it is assembled and bottled. The wine is kept in cellar at a controlled temperature of 16-18 degrees in glass, maturing for about six months before use.
| DENOMINATION: | Toscana Rosso I.g.t. |
| PRODUCTION AREA: | Hills around Monte S. Savino |
| ALTITUDE: | 320 – 330 m a.s.l. |
| EXPOSURE: | South – East |
| TYPE OF CULTIVATION | spurred ribbed espalier type |
| VINEYARDS (average): | 20 years |
| MATURAZIONE | in barriques di rovere francese per 18 mesi, poi in vasche d’acciaio |
| PRODUCTION PER HA: | 5 tons |
| AGING: | in French oak barriques for 8-9 months, then in steel casks |
| BOTTLE REFINING: | Minimum 12 months |
| COLOUR: | deep garnet ruby red |
| FRAGRANCE: | intense and persistent |
| FLAVOUR: | Sapid, full body, round and velvety |
| VOLUME: | 14°C |
| PAIRING: | Fine meats, noble game, braised red meats |
| SERVING TEMPERATURE: | 18°C – 20°C |