GRAPE VARIETY: Cabernet Franc single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, with zones enjoying particular microclimatic conditions. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: Middle of October. VINIFICATION: Careful grape selection and thorough inspection during the pressing phase followed by slow fermentation at controlled temperatures with daily plunging for 14-20 days.
Bottle ageing for 3-4 months. CELLARING POTENTIAL: 3-5 years from production. COLOUR: Intense red ruby with garnet tints. NOSE: Rich, persistent bouquet with intense hints of jam, good intensity, balanced. FLAVOUR: Elegant, aromatic and highly persistent.
Light in the mouth, with good expansion and acidity enabling good balance. PAIRINGS: Pairs well with red meat, chicken and game. SERVING TEMPERATURE: 18° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Cabernet Sauvignon single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, with zones enjoying particular microclimatic conditions. CULTIVATION: Guyot, planting density 5.000 Plants/Ha. HARVEST PERIOD: Thirs week of October. VINIFICATION: Medium duration maceration extending for 12-15 days with daily plunging at a controlled temperature. Maturation in steel.Followed by bottle ageing for 3/4 months. CELLARING POTENTIAL: 4 – 5 years from production. COLOUR: Intense red ruby with purple shades. NOSE: Full and interesting balance between fruity and spicy notes. FLAVOUR: Pleasurable, austere, maintains pleasing fruitiness sustained by a solid, smooth body. PAIRINGS: Ideal for red meat roasts, braised beef, game. SERVING TEMPERATURE: 18° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
Le uve utilizzate per il Vigneto Contrada Vallone provengono dal vigneto più vecchio dell’azienda, esattamente dalla particella dei vigneti N°145, proprio dove è situata la cantina. Questo vino si ottiene da uve Montepulciano e Sangiovese, che lo rendono un vino strutturato e piacevole da bere. La raccolta viene fatta in cassette di max 20kg. La fermentazione avviene con una classica vinificazione Bordolese, della durata di 12-15 giorni tra fermentazione pre- e post-fermentativa sulle bucce, con uno schema di rimontaggi e controllo della temperatura dai 18° ai 26° C. Dopo la svinatura il vino viene fatto invecchiare in barrique francesi sia nuove che di primo passaggio per almeno 8-10 mesi. A seguito dell’imbottigliamento il vino viene fatto riposare altri 4-6 mesi in bottiglia.
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