Press Review

  • ROBERT PARKER

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Rosso
di Montalcino

Press Review

Details

GENERAL INFORMATION

  • VARIETY Sangiovese
  • NAME OF VINEYARD Sorgente Vineyard / Teatro Vineyard
  • YIELD PER HECTARE 21 hl / 555 gallons
  • NUMBER OF BOTTLES PRODUCED 2,000

AGING

  • CONTAINERS Inox
  • SELECTED YIESTS No
  • TEMPERATURE OF FERMENTATION 33 ° C / 91 F
  • MACERATION 12 days
  • PRESSING OF MARC Hydraulic press
  • MALOLACTIC FERMENTATION Yes

AFFINAMENTO

  • CONTAINERS 5 hl / 132 gallons Allier
  • DURATION 12 months
  • CLARIFICATION No
  • FILTERING No
  • AGING IN BOTTLE 3 months

ANALYTICAL CHARACTERISTICS

  • ALCOHOL VOLUME 14.70
  • TOTAL ACIDITY (g/l) 5.70
  • NET VOLATILE ACIDITY (g/l) 0.53
  • PH 3.70
  • TOTAL SULPHUR DIOXIDE (mg/l) 28
  • FREE SULPHUR DIOXIDE (mg/l) 12
  • NET DRY EXTRACT (g/l) 28.60
  • TOTAL POLYPHENOLS (mg/l) 3120

TASTING NOTES

  • VISUAL TEST Very intense ruby red
  • SMELLING TEST Intense and persistent scent with tones of cocoa and coffee
  • TASTING TEST Excellent structure and elegance. Fruits with right degree of ripeness.(cherry, maraschino cherry). Pleasant freshness (sustained acidity). Lenght and persistence