Rossorosso.

Cabernet Toscana Rosso I.G.T.

ALCOHOL CONTENT: 13,5% vol
SERVING TEMPERATUR: 18°C
FOOD & WINE PAIRING: Ideal with soft and hard cheese, aged cheese, first courses and meat dishes including white meat.

NOTA BENE: Released in a limited number of bottles

APPELLATION: Cabernet Toscana Rosso I.G.T.
AREA OF PRODUCTION: Cervognano by Montepulciano – Tuscany
GRAPE VARIETY AND BLENDING: Cabernet 100%
SOIL COMPOSITION: Sandy Loam – Silty Clay
VINEYARD AVERAGE ELEVATION: 290 – 500 m a.s.l.
EXPOSURE: South /South-west
CULTIVATION: TECHNIQUE Spurred Cordon
VINE STOCK DENSITY PER HECTARE: 4,000 (Poggio vineyard) – 3,000 (Melo vineyard) – 4,700 ( Parce vineyard)
YIELD PER HECTARE: 6 tons

ORGANOLEPTIC QUALITIES:
Color: ruby red with glints of claret.
Bouquet: intense and typical with aromatic notes of pepper and spices.
Tasting notes: full harmonious, tannic and rather velvety at palate, attractive with good persistence

VINIFICATION:
Rossorosso, our red wine is produced from three vineyards lying on different elevations. Our purpose is to achieve the same grapes but with completely different organoleptic qualities in order to have a blend of high organoleptic profile. Our grapes are harvested by hand once they are slightly overripe, thus a very small quantity of grapes is first selected and then placed on reed mats in the drying area before vinification. Their fermentation occurs at a constant temperature of 25°C with maceration of the must on the grape skins for 10 days. This wine is aged in 10- and 25-hectoliter oak barrels for a time ranging from 10 to 12 months altogether, followed by a further ageing in bottle enabling the wine to achieve high-quality and be ready for release.