Wine region: Tuscany
Designation: Toscana Rosso - Indicazione Geografica Tipica I.G.T.
Production zone: Maremma - Capalbio (Grosseto)
Blend: 35% Cabernet Sauvignon, 25% Syrah, 20% Sangiovese,
10% Cabernet Franc, 10% PugnitelloAltitude: 100mta.s.l.
Type of soil: mixed sandy clay
Exposure: Cabernet Sauvignon: Southwest; Syrah and Cabernet Franc North-East; Sangiovese and Pugnitello South-East
Density: 5500 (2.50 x 0.80 )
Growing: spurred cordon
Rootstocks: 110 Richter
Winemaker: Paolo Caciorgna
Harvest: by hand,from early September to early OctoberGrape
Yield per hectare: 60 quintals
Fermentation: in stainless steel
Maceration: 2 days at 10° C, 4-6 days at 28-30°C
Malolactic Fermentation: barrels of second and third passage
Refining in bottle: minimum 3 months
Bottles produced: 13.000 bottles 0,750 ml
 
ORGANOLEPTIC CHARACTERISTICS
Colour: ruby red
Bouquet: intense and good persistence with distinct note of red fruit givenby the Cabernet and floral scents, such as viola, by Sangiovese and Pugnitello, added with the spicy notes of Syrah
Palate: strong mellowness stands out with the elegance of the fruity spices
Pairings: main courses of meat, especially red meat, boiled meat, and stews, also excellent with medium-aged cheeses and charcuterie
Serving temperature: 16°-18° C
Potential aging for: 4-5 years
Alcohol: 12.5% vol*
(* Depending on the year, the analytical values may vary slightly