Content 0.75 liters - 2018
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10 x 10 x 31 cm.
PRODUCTION AREA: Badia Pozzeveri, Altopascio (LU).
SOIL: Medium-textured, clay schist
BLEND: Sangiovese, Canaiolo, Ciliegiolo
TIME OF PLANTING: 1964 - 1970
YIELD PER HECTARE: 60 q\ha
TRAINING SYSTEM & DENSITY: Guyot, 2500-2800 vines per ha
CONTROL & DEFENSE SYSTEMS: Integrated Pest Control, minimal environmental impact.
FERTILIZATION: Leguminous green manures
HARVEST: Last week of September/second week of October, depending on variety. Grapes are harvested and sorted by hand, and transported in small baskets.
CLARIFICATION: natural sedimentation in refrigerated stainless steel tanks (8 °C) after de-stemming.
FERMENTATION: in Stainless Steele Tanks at controlled temperature (max 25 °C). Open-hat fermentation process, with daily follage. The period of additional maceration of the vinasses before pressing varies according to the quality of the harvest. All the different varieties are fermented separately.
MALOLAPTIC FERMENTATION & MATURATION: in glass-lined cement tanks, followed by 6\8 months of ageing. Each variety ages separately and is only blended upon bottling.
AGEING: 2 months in bottles before release.
RESIDUAL SUGAR: Dry
TEMPERATURE OF SERVICE: 16 °C
LONGEVITY: 3\7 years from bottling
EYES: Ruby red colour, with purple reflexes. Turns brick-red with age.
NOSE: Violet and Rose flowers. Ripe dark Cherry, Plum, black Currant. Notes of Thyme and Tobacco.
MOUTH: traditionally enjoyed young, offers lively and sour freshness with rich tannins and warm body. Turns more complex and subtle with ageing.
PAIRING TIPS: Tipically paired with Antipasto Toscano (Salame, Prosciutto, Fiocchiona, Pecorino Cheese, Bruschetta etc.), is also great with fresh Pasta with meat sauce, grilled Tuscan sausages and pork ribs.