Press Review
Rosso
di Montalcino
Details
GENERAL INFORMATION
- VARIETY Sangiovese
- NAME OF VINEYARD Sorgente Vineyard
- YIELD PER HECTARE 30 hl / 793 gallons
- NUMBER OF BOTTLES PRODUCED 2,600
AGING
- CONTAINERS Inox
- SELECTED YIESTS No
- TEMPERATURE OF FERMENTATION 33 ° C / 91 F
- MACERATION 18 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 6 months
ANALYTICAL CHARACTERISTICS
- ALCOHOL VOLUME 14.80
- TOTAL ACIDITY (g/l) 5.01
- NET VOLATILE ACIDITY (g/l) 0.59
- PH 3.6
- TOTAL SULPHUR DIOXIDE (mg/l) 100
- FREE SULPHUR DIOXIDE (mg/l) 28
- NET DRY EXTRACT (g/l) 32.00
- TOTAL POLYPHENOLS (mg/l) 3.300
TASTING NOTES
- VISUAL TEST Red ruby
- SMELLING TEST Ripe fruits scents (cherry, plum), balsamic notes
- TASTING TEST Warm, well structured and tannic , fruity, spicy final