"Castellaccia" Morellino di Scansano Riserva DOCG 2011
GRAPE VARIETIES:
Sangiovese 85%, Canaiolo 5%, Ciliegiolo 7%, Malvasia Nera 3%
ORGANOLEPTIC PROFILE:
red ruby COLOUR with purplish highliths ; the FLAVOUR is persistent with red fruits hints, the TASTE is dry, warm, slightly sandy tannins, light roasted notes and chocolate on a good finish.
SERVING ADVICE, FOOD PAIRING:
Recommended serving temperature not less than 18° C; excellent with red meat, pastas and mature cheeses.
PRODUCTION AREA:
Podere Castellaccia estate
Loc. VIIIª Zona- Grosseto
Morellino di Scansano DOCG production area
VINEYARD:
Position: hillside, south-east exposure
Altitude : 100-127 meters above the sea level
Planting density: 3300 plants/hectare
Year of plantation: 1993 and 2004
HARVEST:
Time: the first week of September
Manual harvesting and rapid transfer to the cellar for vinification
VINIFICATION:
Soft pressing and removal of the grape stalks.
Controlled temperature alcoholic fermentation below 28°C with frequent pumping over and with a 10 days period of maceration.
The Malolactic fermentation follows the alcoholic ones and takes places in stainless steel vats.
AGEING:
12 months in stainless steel vats.
4 months refining in bottle
Totale: € 9,50
GRAPE VARIETIES:
Sangiovese 85%, Canaiolo 5%, Ciliegiolo 7%, Malvasia Nera 3%
ORGANOLEPTIC PROFILE:
red ruby COLOUR with purplish highliths ; the FLAVOUR is persistent with red fruits hints, the TASTE is dry, warm, slightly sandy tannins, light roasted notes and chocolate on a good finish.
SERVING ADVICE, FOOD PAIRING:
Recommended serving temperature not less than 18° C; excellent with red meat, pastas and mature cheeses.
PRODUCTION AREA:
Podere Castellaccia estate
Loc. VIIIª Zona- Grosseto
Morellino di Scansano DOCG production area
VINEYARD:
Position: hillside, south-east exposure
Altitude : 100-127 meters above the sea level
Planting density: 3300 plants/hectare
Year of plantation: 1993 and 2004
HARVEST:
Time: the first week of September
Manual harvesting and rapid transfer to the cellar for vinification
VINIFICATION:
Soft pressing and removal of the grape stalks.
Controlled temperature alcoholic fermentation below 28°C with frequent pumping over and with a 10 days period of maceration.
The Malolactic fermentation follows the alcoholic ones and takes places in stainless steel vats.
AGEING:
12 months in stainless steel vats.
4 months refining in bottle
