Credits: Piero Pardini – The Wolf Post – Tuscany – Italy
Wine: Il Cardinale
Variety composition: Merlot and Syrah.
Alcoholic strength: 14% vol.
Training system: spurred cordon.
Plant density: 5,000 plants per hectare.
Harvest: manual, with selection of the bunch in the second half of September. The harvests take place separately, according to the maturation of the different varieties.
Vinification: The two varieties are vinified separately. After destemming-crushing, the crushed grapes undergo pre-fermentation cold maceration, with dry ice, in stainless steel tanks, for 24 hours. At the end of this, the must is transferred, together with the skins, to concrete vats where, following the inoculation of selected yeasts, alcoholic fermentation takes place. During this phase, numerous pumping over and delestage are carried out to maximize the extraction of color and aromas.
Aging: 6 months in cement on its own fine lees, further 3 months in the bottle.
Serving temperature: 18° C, it is recommended to open the sample a few hours before serving.
Upon visual examination the sample is clear, of a very intense ruby red color, almost impenetrable, consistent.
On the nose the bouquet of hints is varied: pot pourri of slightly withered red flowers, scent with notes of small dark berries, cherries in alcohol and hints of sweet spices such as cinnamon and vanilla, also licorice and nuances of black pepper in freshly ground beans.
The palate stands out with a tannin that is still a little impetuous, not perfectly smooth, but still pleasant. Intense and quite persistent, it gives an aftertaste of red fruits: cherry and blackberry. Pleasant wine overall and of fine quality, it needs a further period of refinement in the bottle, in order to best express all its potential. A wine to recommend.
It is recommended in combination with important dishes based on game.
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Fattoria di Celle
Via Montalese, 7
51100 Santomato – Pistoia – Italia
Phone +39 0573 479907
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