Oro del Cedro - vendemmia tardiva 2016
The first Chianti D.O.C.G. solfite free
100% Sangiovese
This is the first step towards the realization of a dream: to produce “virgin” wines. PURO is made from 100% Sangiovese grapes vinified in stainless steel vats, without the addition of sulfites, yeasts and tannins. The vinification of this wine is a balancing practice. Maintaining the purity of the grapes without using chemicals is not easy, but possible. We are keen and ready to make risks in respect for the health of our consumers .
The sulfur as an antioxidant and antibacterial agent is replaced physically and non chemically, such as low storage temperatures, frequent checks of dissolved oxygen and appropriate filtration to keep the wine microbiologically pure.
Harvest: Manual in small cases before mid October.
Vinification: Soft destemming of the grapes. Spontaneous
fermentation and maceration in stainless steel at a controlled
temperature for about 10 days with numerous pumpovers and delestages in order to extract the softer tanins. After the malo-lactic fermentation, that occurs quickly since there are no sulfites, the wine is decanted and stored at a temperature of 10° C.
Maturation: In stainless steel for 6 months. The wine is then bottled to keep all its freshness.
Ageing capacity: 3-4 years.
Sensory characteristics: The wine opens to a thick purple color and youthful aromas of freshly pressed blackberry and black cherry. In the mouth it is soft, as sweet almond marzipan plays up the rear, chewy with a good mineral finish.
Serving suggestions: The style reminds of a novello, but with the difference that PURO is totally natural, for this it is an easy drinking and immediatelly approachable wine, that matches perfectly any food, from starters to dessert (chocolate).
Serving temperature: 16-18° C. in winter, 12° C. in Summer.
Totale: € 11,20
The first Chianti D.O.C.G. solfite free
100% Sangiovese
This is the first step towards the realization of a dream: to produce “virgin” wines. PURO is made from 100% Sangiovese grapes vinified in stainless steel vats, without the addition of sulfites, yeasts and tannins. The vinification of this wine is a balancing practice. Maintaining the purity of the grapes without using chemicals is not easy, but possible. We are keen and ready to make risks in respect for the health of our consumers .
The sulfur as an antioxidant and antibacterial agent is replaced physically and non chemically, such as low storage temperatures, frequent checks of dissolved oxygen and appropriate filtration to keep the wine microbiologically pure.
Harvest: Manual in small cases before mid October.
Vinification: Soft destemming of the grapes. Spontaneous
fermentation and maceration in stainless steel at a controlled
temperature for about 10 days with numerous pumpovers and delestages in order to extract the softer tanins. After the malo-lactic fermentation, that occurs quickly since there are no sulfites, the wine is decanted and stored at a temperature of 10° C.
Maturation: In stainless steel for 6 months. The wine is then bottled to keep all its freshness.
Ageing capacity: 3-4 years.
Sensory characteristics: The wine opens to a thick purple color and youthful aromas of freshly pressed blackberry and black cherry. In the mouth it is soft, as sweet almond marzipan plays up the rear, chewy with a good mineral finish.
Serving suggestions: The style reminds of a novello, but with the difference that PURO is totally natural, for this it is an easy drinking and immediatelly approachable wine, that matches perfectly any food, from starters to dessert (chocolate).
Serving temperature: 16-18° C. in winter, 12° C. in Summer.
