Press Review
-
ROBERT PARKER
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