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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.
Limpid, intense ruby red color, consistent.
On the nose the sample opens with a variegated and complex range of aromas. Notes of withered red flowers give way to an aroma of wild berries reminiscent of blackberry and blueberry, nuances of dried plum. Closing with notes of spices and Mediterranean scrub herbs.
The sip is fresh, the tannic component is good, perfectly balanced in its parts gives the palate consistency and harmony.
Compared to the 2019 vintage, the 2018, thanks to the greater refinement in the bottle, gives us a wine of great quality.
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