Production Area: Tuscany
Location: Fauglia (Pisa)
Altitude: 150 m s.l m.
Exposure: South, South-East
Vines: Sangiovese 85% – Canaiolo 15%
Training system: spurred cordon
Vine density: 4000 plants / hectare
Average age of vines: 25 years
Grape yield per hectare: 80 quintals
Grape yield per plant: 2.0 kg
Summer thinning: a passage, in mid-July
Harvest: manual, from the middle to the end of October
Vinification: fermentation in steel tanks in contact with the skins for approx. 15-20 days, pump over and puncture with breakage and immersion of the hat
Fermentation temperature: 30 ° C approx.
Malolactic fermentation: Yes
Maturation: in allier barrels for about three months
Aging in the bottle: at least three months
Longevity: over 5 years
Color: dark ruby red with violet reflections.
Aroma: fruity tones of cherry and blackberry with spicy and woody sensations.
Taste: good balance between structure and tannin. Typical wine, full-bodied, soft, long and with a lingering aftertaste.
Gastronomy: it goes well with savory dishes prepared with meat sauce, game and roasts of red and white meats.
Service mode: uncork the bottle at the time of service.
Serving temperature: 16-18 ° C
Quantity and format: 13.320 Bordolesi (0.75L)