Description
Grape Varieties
Red Tuscan IGT Wine
Grape varieties
Ciliegiolo
Production area
Montespertoli (Florence)
Alcohol content
14,00% vol.
Vinification and aging
Soft destemming of the grapes and transfer to steel tanks with temperature control during alcoholic fermentation, without the use of selected yeasts. The alcoholic fermentation lasts for 12-15 days at a temperature of 24 and 26 °C during which pumping over and delestages are carried out, which guarantee the extraction of the noble substances from the peel. At the end of the malolactic fermentation, the wine continues the refinement period for approximately 6 months in a concrete tank with a light micro-oxygenation using the batonnage technique on fine lees. It is then bottled and aged for another 3 months in the bottle.
Organoleptic characteristics
Deep ruby red colour, with a purplish hint given by the richness in free anthocyanins, on the nose it has very intense, vinous aromas of cherry and rose.
The taste is balanced between the acid and tannic components, with excellent structure, full-bodied and with an enveloping finish.
