Project Description
PETIT VERDOT
CABERNET SAUVIGNON
SYRAH
Great nose, with fruity scents and spicy notes due the long aging in oak barrels.
ASmooth and elegant in mouth with a strong mark of persistence and notable balance.
18°
Type of wine: D.O.C. Maremma Toscana Rosso
Area of Origin: The vineyards grow around the area of south Tuscany cost: between the common of Orbetello and Capalbio.
Cultivation: Spurred cordon with rows going from east to west. This particular vineyard-keeping allows a good level of phenolic maturation of the grape and the safeguarding of its typical aromas until the moment of the harvest. Sump distance 2,70m. X 0,80m.
Grapes: Petit Verdot, Cabernet Sauvignon and Syrah.
Harvest: It takes place between mid-September and the first week of October depending on the grape variety, trying to achieve great extractive and polyphenolic richness from the grapes, thanks also to the excellent climate that we generally have in this area.
Vinification: We leave the pressed grapes in steel for two weeks during the maceration and we proceed with “délestage”. This is the best time to catch the right color.
Maturation: The wine is aged in new and semi-new barrels for 12 months before blending the three grapes, separately vinificated.
Refinement: The bottle stays 24 months in cellar before selling.
Color: Intense red ruby and clear violet hues.
Bouquet: Great nose, with fruity scents and spicy notes due the long aging in oak barrels.
Taste: Smooth and elegant in mouth with a strong mark of persistence and notable balance.
Serving temperature: 18° C.
Area of Origin: The vineyards grow around the area of south Tuscany cost: between the common of Orbetello and Capalbio.
Cultivation: Spurred cordon with rows going from east to west. This particular vineyard-keeping allows a good level of phenolic maturation of the grape and the safeguarding of its typical aromas until the moment of the harvest. Sump distance 2,70m. X 0,80m.
Grapes: Petit Verdot, Cabernet Sauvignon and Syrah.
Harvest: It takes place between mid-September and the first week of October depending on the grape variety, trying to achieve great extractive and polyphenolic richness from the grapes, thanks also to the excellent climate that we generally have in this area.
Vinification: We leave the pressed grapes in steel for two weeks during the maceration and we proceed with “délestage”. This is the best time to catch the right color.
Maturation: The wine is aged in new and semi-new barrels for 12 months before blending the three grapes, separately vinificated.
Refinement: The bottle stays 24 months in cellar before selling.
Color: Intense red ruby and clear violet hues.
Bouquet: Great nose, with fruity scents and spicy notes due the long aging in oak barrels.
Taste: Smooth and elegant in mouth with a strong mark of persistence and notable balance.
Serving temperature: 18° C.