Rosso di Toscana I.G.T.
This wine is produced from grapes grown in our younger vineyards and in certain parts of the older vineyards where there is a higher degree of fertility and thus the yield is higher. The main grape variety is naturally Sangiovese, but occasionally small percentages of other grapes (Syrah and Merlot) are present from other vineyards on the farm.
The vinification process is carried out in such a way as to preserve the fruit and the freshness as far as possible. Fermentation with a short period of maceration of the skins, brief maturation in wood (about 6 months), light filtering followed by bottling.
The wine is ruby red with fresh flowery and fruity aromas; the taste is dry and typical of its type, and as the tannins are mild, it easy to drink and pleasant even in summer.
Rosso di Toscana I.G.T. 2010
85% Sangiovese, 15%Syrah.
by hand, during the first 10 days of October.
in cement vats for 12 days with repeated pumping.
Malolactic: in steel vats.
6 months in oak casks.
Bottling: May 2012.
Number of bottles produced: 6.900 Bordolese.
Analytical data (*) :
Total acidity 5,50
Volatile acidity 0,55
Freed SO2 20
Total SO2 48
(*) Average data