Italy Wine Reviews & Ratings

Peconio 2018 – Villa La Ripa

Peconio 2018 - Villa La Ripa
Written by Piero Pardini

Credits: © Piero PardiniThe Wolf Post – TUSCANY – ITALY

Wine: Peconio
Variety composition: 100% Sangiovese.
Denomination: Typical Tuscan Geographical Indication.
Alcoholic strength: 14% vol.
Vintage: 2018.
Production area: Arezzo.
Altitude of the vineyard: 300 meters
Yield in liters / hectare: 5500 liters / ha.
Training system: Spurred cordon
Harvest period: From the third decade of September.
Date of release on the market: December of two years following the harvest year.
Alcoholic fermentation and maceration: The de-stemmed bunches are not pressed in order to respect the maximum integrity of the skins. During alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, color and tannins from the marc. After maceration, which varies from 7 to 10 days, the racking takes place.
Malolactic fermentation and aging: After racking, the wine is decanted and undergoes the malolactic fermentation. The latter lasts about 10 days and takes place at a temperature of 20° C. Peconio is aged in second passage oak barrels of 225 and 500 liters; before being released for consumption, it spends 6 months in the bottle.
Serving temperature: 16°-18° C.

Tasting Notes
Limpid, very intense and bright ruby ​​red color, with good consistency.
On the nose the sample is quite complex in the range of its aromas. Hints of withered red flowers, scent of hints of dark and red berry fruits such as blueberry, cherry and plum, closing with notes of vanilla and sweet spices.
The taste is fresh, with a good tannic texture. Overall fairly balanced in its components, with a long persistence that is highlighted with an aftertaste of ripe fruit. Pleasant, it invites you to take a new sip.
Tried in combination with grilled meat.

Rating
4 Lupetti


Other company labels in Wine Guide

Villa La Ripa
Località Antria, 38
52100 Arezzo – ITALIA
Phone +39 335 1003351
E-mail: info@villalaripa.it
Website: www.villalaripa.it


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About the author

Piero Pardini

Founder and editor of "The Wolf Post".
Freelance Journalist.
Wine critic and Sommelier.
He has also written about sports and technology for some specialized magazines.
Co-author of the authorized biography "Gianni Clerici - The writer, the poet the journalist", Le Lettere, Firenze.

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