Sangiovese Technical Sheet |
| |
| Appellation: |
Indicazione Geografica Tipica Toscana |
| Produced at: |
Arezzo |
| Vine varieties: |
Sangiovese 100% |
| Altitude: |
300 m a.s.l. |
| Yield per ha: |
80 q. li. |
| Training system: |
|
| Harvest: |
September 30th-October 10th |
| Vinification: |
bunches are de-stemmed and crushed very softly in order not to rupture the skins. During fermentation many punching down of the cap are carried out in order to obtain aromas, colour and tannins by the skins. After the maceration of pomace and skins which lasts abut 15 days, wine is drawn off.
|
| Refinement: |
30% is refined 4-6 months in French oak barrels of Allier; the remaining in stainless steel tanks, then 6 months in bottle. |
| Vinification Temperature: |
23/25 °C |
| Alcohol Content: |
13 - 13.5 % Vol. |
| Total Acidity: |
7.2 g/l |
| |
|
| |
|
Tasting Notes |
|
| |
|
| Colour: |
|
| Aroma: |
fruity with cherries hints, violet, cinnamon |
| Taste: |
smooth, harmonious, persistent, smooth but strong tannins
|
| Food matching: |
suitable for everyday consumption it goes well with every kind of pasta and meat.
|
| Serving Temperature: |
18°C |
