Rosso di Toscana IGT

Grapes?: Sangiovese 90%, Other vines 10% Training
system?: spurred cordon and guyot
Density of planting?: 3500-4200 vines / hectare
Soil type?: 75% silty sandstone, 25% clayey
Altitude?: about 250 meters above sea level
Age of the vineyards?: 5 – 7 years
. Harvest period?: mid-September
. Fermentation methods?: harvesting and storage of the grapes with carbonic snow.?Vinification at low temperature (max 27 ? C) with maceration on the skins for 4 days, racking and end of fermentation without contact with the skins.?Malolactic fermentation occurs naturally.
Aging?: in steel for 3 months with the fine lees.
Aging?: starting from the month of March following the
harvest.
Aging potential?: good from a young age, it gives its best within 2 years from the harvest.
Description?: deep ruby, it has a sweet and pleasant nose
characterized by fresh, vinous and fruity scents with hints
of plums, blueberries and blackberries on a base of spicy notes.?Juicy and moderately structured, the taste is dry, rightly soft, well balanced by the subtle fresh note and round tannins.?Finale of good length and excellent cleanliness and character.
Pairing?: Rosso Toscana Igt is perfect with first courses with meat-based sauces and second courses with red meat.
Serving temperature?: 16 ? C
Ideal glass?: a large Bordeaux-type glass.