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Wine: Rosso di Montalcino
Variety composition: 100% Sangiovese.
Alcoholic strength: 13.5% vol.
Area of origin of the grapes:
Location “Caparzo”, altitude 220 meters, north area: 6 hectares. Soil: Pliocene, sedimentary, sandy-clayey formation.
Location “Il Cassero”, altitude 270 meters, south area: 6 hectares. Soil: Pliocene formation with a sandy-stony or schist-clayey matrix.
Location “San Piero – Caselle” altitude 250 meters, east area: 7 hectares. Soil: sandy clayey.
Harvest: mechanized with technology for the separation of the green parts.
Alcoholic fermentation: lasts 7 days at a controlled temperature between 28 and 30 ° C followed by delestage and pumping over. Being in the presence of particularly fine skins, the period of contact with them is extended for another 5 days.
Malolactic fermentation: spontaneous.
Aging potential: 8 years.
First year of production: 1970.
Serving temperature: 18° C, we recommend opening the sample 1-2 hours before serving.
Color: ruby red
Remarks: with purple textures.
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Complexity: moderately complex
Description: floral, fruity and herbaceous
Remarks: floral hints of violet and purple rose, followed by hints of wild berries reminiscent of currant, blackberry and raspberry, herbaceous notes of undergrowth and cut grass.
Taste – olfactory examination
Polyalcohols: moderately smooth
Minerality: moderately mineral
Length: moderately long
State of evolution: ready
Harmony: moderately harmonious
Pairing: beef fillet with aromatic herbs.