Rosso Di Toscana IGT Selection

Winemaker’s note: This wine has jammy aromas of black currants, cherries, and cassis.  On the palate, is full-bodied yet supple with hints of tobacco and vanilla and layered with a rich texture of soft tannins.

Type: Red wine
Appellation: Rosso Di Toscana
Varietal: Sangiovese, Cabernet Sauvignon and Merlot
Vineyard Areas: Hill between Montescudaio and San Gimignano
Training system: Guyot. Vines are on average 10 years old
Vine density: 4,500/Hectare
Yield of grapes in wine: 55 hl/ha (3.0 ton/acre)
Soil: Mostly clay and stones
Harvest: Middle of September
Wine-making: After de-stemming the grapes are not crushed, in order to keep the berries intact, assuring softer tannins and greater color extraction. Selected yeasts are added and the fermentation starts at a controlled temperature of 22-25° C (70-75° F) for about ten days. The wine is left in contact with the skin for about ten more days, after which it's racked. Then the bacteria are added and the malolactic fermentation takes place, lasting about six days. Aging: Half of the wine is aged in French barrique for six months, the remaining in stainless steel tanks. Further six months in the bottle. The wine is slightly filtered and separated from the residual yeasts and sediments, before bottling.
Alcohol: 13%
Serving temperature: 18°- 20° C (64°- 68°F)
Glass type: balloon