Grapevine: Colli Pesaresi Sangiovese
Vineyard: San Giovanni vineyard
Surface: 7 he has
Planting: 270 x 0.70
Altitude: 400 mt slm
Vines per hectare: 5.500
Exposure: South / southwest
Training System: the facility is to cordon
plant Age: in media 10 years
harvest period: early October
Type of collection: hand-picked grapes in small crates
soil: sandy / loamy
Yield per hectare: 8 your.
Winemaking and Maturation: selection of the grapes during the harvest and in the cellar with the use of a vibrating table and a selection table. Fermentation in stainless steel temperature-controlled with long maceration of more than twenty days and pigeage (mechanical fulling). This ripe Sangiovese 12/18 months in barrels of French oak of first passage, in contact with the lees (lees). A particular technique of vinification, based on continuous re-suspension of the lees (batonnage), which gives the finished wine more perfumes and flavor intensity.
Refinement: 12/18 months in bottle
Alcohol: 14,5 % – 15%
Service temperature: 22 °C
To view ruby red garnet, the nose large red ripe fruit, Also in cotta shades, marasca, must, cherry, pink flowers in alcohol, spicy vanilla, tobacco, leather and cinnamon, Blood and earthy notes. In the mouth velvety input, given by the softness and heat, but soon after expressing his rib he linked to the acidity and tannin, an explosion of fruit, flowers and spices, and returns the feeling earthy. Structure and elegance go hand in hand.
aging Wine. Also available in Magnum version 1,5 l.
The Sommelier recommends (by Raffaele Papi)
On preparations as main course, structured, greasy, spicy, tasty, aromatic, fat trend, sweet trend. PAI lunga
Seconds: Wild boar stew