Bulles Brut 2018
A great Classic
THE WINE:
Intense ruby red colour. The different notes harmonize to give a great profile on the nose, where currant and black cherry blend with tastes of cocoa, tobacco and coffee. A balanced impact thanks to the refinement in wood, with slight ethereal scents. The taste is full, refined and complex. The tannins are soft and the presence of a balanced acidity make the taste fascinating both at a tactile and flavour level.
WINEMAKING:
Manual harvesting with selection of bunch of grapes.
Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 20-25 days, in truncated cone vats.
Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel tanks and subsequent transfer to barriques - 1000 l French barrels for 18 months.
The wine rests in bottle for 6 months.
Production area: Montepulciano (SI) - Argiano
Field blend: Sangiovese 97%
Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces
Altitude: 252-271 m
Year of planting: 1998
Grape harvest period: First ten days of October
Chopping strands density/ha: 6250
Vine training system: Spur cordon.
Yield/chopping strand: 0,8 Kg/chopping strand
First harvest: 2001
Ageing: 20-25 years
Refinement: 6 months in barriques, 12 months in wooden barrels 1000 l and 6 months in bottles
FOOD PAIRINGS:
Pasta dishes based on game and truffle, stewed wild boar and tasty main dishes, with tasteful sausages and aged cheeses.
Alcohol concentration: 14% vol.
Serving temperature 16-18 °C.
Totale: € 24,00
A great Classic
THE WINE:
Intense ruby red colour. The different notes harmonize to give a great profile on the nose, where currant and black cherry blend with tastes of cocoa, tobacco and coffee. A balanced impact thanks to the refinement in wood, with slight ethereal scents. The taste is full, refined and complex. The tannins are soft and the presence of a balanced acidity make the taste fascinating both at a tactile and flavour level.
WINEMAKING:
Manual harvesting with selection of bunch of grapes.
Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 20-25 days, in truncated cone vats.
Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel tanks and subsequent transfer to barriques - 1000 l French barrels for 18 months.
The wine rests in bottle for 6 months.
Production area: Montepulciano (SI) - Argiano
Field blend: Sangiovese 97%
Terroir: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces
Altitude: 252-271 m
Year of planting: 1998
Grape harvest period: First ten days of October
Chopping strands density/ha: 6250
Vine training system: Spur cordon.
Yield/chopping strand: 0,8 Kg/chopping strand
First harvest: 2001
Ageing: 20-25 years
Refinement: 6 months in barriques, 12 months in wooden barrels 1000 l and 6 months in bottles
FOOD PAIRINGS:
Pasta dishes based on game and truffle, stewed wild boar and tasty main dishes, with tasteful sausages and aged cheeses.
Alcohol concentration: 14% vol.
Serving temperature 16-18 °C.
