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Toscana Rosso I.G.T.

The wine is produced from the Sangiovese grapes from our younger vineyards and is our daily table wine which marries the drinkability of Sangiovese wine, which is typical of the Montepulciano area, with the fruitiness of Merlot grapes, which have been introduced in small quantities in our production.This is a wine which adapts itself to all manners of traditional culinary plates and can evolve, interestingly, by further careful cellaring in bottles.

Technical Sheet

  • Median age of vines
    10 years
  • Elevation
    450 mtrs above sea level
  • Exposure
  • Yield per hectare
    5,000 kgs of grapes
  • Colour
    Deep ruby
  • Bouquet
    Fresh fruit, cherries and floral notes
  • Flavour
    Fresh, fruity with a soft and pleasing finish
  • Alcohol
  • Acidity
    5.3 grams per litre
  • Serve with
    Excellent with entrees, pizza, salamis and mild/tasty cheeses
  • Serving Temperature
    16-18 degrees centigrade
  • Serving method
    Serve in largish glasses and open the bottle a few minutes before pouring.
  • Grape type
    80% Sangiovese, 15% Merlot, 5% other redskin grapes

Production techniques

  • Fermentation
    After being carefully hand- picked the grapes are stored in smallish containers to optimise the extractions from the skins. The fermentation is continued without added yeasts, but using the natural soil . The contact with the skins goes on for 15 days during which time gentle stirrings are conducted to gain more delicate flavourings.
  • Maturation
    The wine is then transferred to barrels of Slovenian oak for a further 12 months of fermentation, during which time the wine is transferred around to clarify it before bottling takes place. This clarification of the wine is done by very bland and light filtration to maintain the qualities inherent in the wine.
  • Cellaring
    Keeping the wine in bottles for a further 8 months.