Credits: © Fattoria Piccaratico – Tuscany – Italy
Varietal composition: Sangiovese, Colorino, Canaiolo.
Alcoholic strength: 14.5% vol.
Classification: Tuscany I.G.T..
Production area: Vinci (Florence).
Altitude: 40 – 50 meters above sea level
Soil: clayey limestone.
Training method: Guyot.
Plant density: 4,000 plants per hectare.
Harvest period: second half of September.
Fermentation temperature: 25°-28 ° C.
Skin contact: 10-15 days.
Aging: after malolactic fermentation the wine is left to refine in French oak barriques for 12 months.
Clear, intense ruby red color with purple reflections, consistent.
On the nose the sample is intense, complex in the variety of its scents and of fine quality. Hints of red wildflowers, wisteria and iris, red fruits such as cherry and raspberry, wet gravel, black pepper, cinnamon and saffron, notes of tobacco, toasted hazelnut and licorice.
On the palate the sample is fresh, with non-invasive tannins, balanced in its parts, with a moderate persistence and fine quality.
It is recommended in combination with jugged hare.
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