Medium-intensity garnet red. Complex, expressive, and bold on the nose, with notes of violet, Ferrovia cherry jam, and wild berries, followed by hints of plum and dehydrated orange. As it opens in the glass, spicy aromas emerge: cloves, cinnamon, and nutmeg. Then come notes of tobacco, cigar, and cinchona bark. On the palate, it has great personality and intensity, with tightly structured tannins of excellent quality, balanced by fruity freshness and a savory finish. The aftertaste is extremely long, with hints of candied orange, licorice, and menthol notes that enhance its aromatic persistence. A wine of great appeal and elegance.<\/p>\n\n\n\n
Hand-harvested with grape selection in a vineyard area affectionately called “Il Bosco.” Fermentation takes place in stainless steel at a controlled temperature of 26\u00b0-28\u00b0C for about 30 days in truncated conical vats. Soft pressing and selection of different must fractions follow. Malolactic fermentation occurs in stainless steel before the wine is transferred into barriques, tonneaux, and 1,000-liter French oak barrels for 24 months. It is then aged in the bottle for an additional 12 months. Ideal with slow-cooked meats, braised dishes, and pork cheek cooked at low temperature. Vini Buoni d\u2019Italia \u2013 Golden Star <\/p>\n","protected":false},"excerpt":{"rendered":" The wine: Medium-intensity garnet red. Complex, expressive, and bold on the nose, with notes of violet, Ferrovia cherry jam, and wild berries, followed by hints of plum and dehydrated orange. As it opens in the glass, spicy aromas emerge: cloves, cinnamon, and nutmeg. Then come notes of tobacco, cigar, and cinchona bark. On the palate, […]<\/p>\n","protected":false},"featured_media":1711,"template":"","meta":[],"product_cat":[42],"product_tag":[],"class_list":["post-1203","product","type-product","status-publish","has-post-thumbnail","hentry","product_cat-senza-categoria-en"],"acf":[],"yoast_head":"\n
Production area:<\/strong> MONTEPULCIANO (SI) – Argiano
Field blend:<\/strong> Sangiovese 100%
<\/span>Soil:<\/strong> Pleistocene deposits consisting of brown-yellowish sands with sandy-clay intercalations.
<\/span>Altitude:<\/strong> 252-271 meters
<\/span>Year of planting:<\/strong> 1998
<\/span>Harvesting:<\/strong> first decade of October
<\/span>Chopping strands density\/ha:<\/strong> 6,250 vines\/ha
<\/span>Vine training system:<\/strong> Spur cordon
<\/span>Yield\/chopping strand:<\/strong> 0.8 Kg\/vine
<\/span>First harvest:<\/strong> 2001
<\/span>Ageing process:<\/strong> 20-25 years
<\/span>Refinement:<\/strong> 24 months in barriques, tonneaux, and 1,000-literoak barrels, followed by 12 months in the bottle.
Alcohol content: <\/strong>14% vol.
Serving temperature:<\/strong> 16-18 \u00b0C<\/p>\n\n\n\nFOOD PAIRINGS:<\/h2>\n\n\n\n
<\/p>\n\n\n\nAWARDS:<\/h2>\n\n\n\n
Vini Buoni d\u2019Italia \u2013 Audience Crown
Annuario dei Migliori Vini Italiani (Luca Maroni): 91 points
Concours Mondial de Bruxelles: Silver Medal
Annuario dei Migliori Vini Italiani (Luca Maroni): 95 points
Seminario Veronelli (Gigi Brozzoni): 91 points
Wines Critic (Raffaele Vecchioni): 93 points<\/p>\n\n\n\n