Furtivum 2019
Born from the best Sangiovese grapes of the company, with a small percentage of Ciliegiolo and Canaiolo, vinified in cement tanks. The barrel aging gives softness and roundness. Ruby red color with purple hues, fruity and ripe, with a natural minerality due to the land of Maremma.
It goes well with starters of cured meats , roasted meats , game and aged cheeses. Pleasant even with fish soups.
GRAPE VARIETIES: Sangiovese 90%, Canaiolo 5%, Ciliegiolo 5%
POSITION: Vineyards are on a flat terrain, just a couple of miles from the sea, Rows are exposed to NW and SE
TERRAIN: Medium density sandy/clay soil
VINE TRAINING SYSTEM: Spurred cordon, 5000 plants per hectare
YELD: 8 – 10 tons/hectare
ALCOHOL BY VOLUME: 13%
HARVEST: Grapes are handpicked at the end of September - beginning of October
WINEMAKING: Grapes are destemmed and crushed, and after 48 hours of cold maceration, to extract color, tannins and flavors, fermentation takes place in concrete vats (as in the Tuscan traditional way). After the fermentation the wine stays with its skins for about 15 days more, then it’s racked and it goes through the malolactic fermentation
FINING: 10-12 months in french oak, on its lees, doing batonnages once a week, then at least three months in bottle before sale
COLOR: Ruby red
FLAVOR: Fruity and ripe, mineral, with sweet notes of cherry and wild berries, and toasted coffe, chocolate and tobacco flavors, with a hint of vanilla and a spicy note in the background
TASTE: Sweet and smooth on the palate, full bodied, with round, silky tannins
FOOD MATCHING: Charcuterie starters, roasted meat, venison, aged cheeses. Enjoyable also with seafood soups
AWARDS: Awarded by Guida Oro “I vini di Veronelli” (most influential italian guide)
Serve at 16°-18° C
Born from the best Sangiovese grapes of the company, with a small percentage of Ciliegiolo and Canaiolo, vinified in cement tanks. The barrel aging gives softness and roundness. Ruby red color with purple hues, fruity and ripe, with a natural minerality due to the land of Maremma.
It goes well with starters of cured meats , roasted meats , game and aged cheeses. Pleasant even with fish soups.
GRAPE VARIETIES: Sangiovese 90%, Canaiolo 5%, Ciliegiolo 5%
POSITION: Vineyards are on a flat terrain, just a couple of miles from the sea, Rows are exposed to NW and SE
TERRAIN: Medium density sandy/clay soil
VINE TRAINING SYSTEM: Spurred cordon, 5000 plants per hectare
YELD: 8 – 10 tons/hectare
ALCOHOL BY VOLUME: 13%
HARVEST: Grapes are handpicked at the end of September - beginning of October
WINEMAKING: Grapes are destemmed and crushed, and after 48 hours of cold maceration, to extract color, tannins and flavors, fermentation takes place in concrete vats (as in the Tuscan traditional way). After the fermentation the wine stays with its skins for about 15 days more, then it’s racked and it goes through the malolactic fermentation
FINING: 10-12 months in french oak, on its lees, doing batonnages once a week, then at least three months in bottle before sale
COLOR: Ruby red
FLAVOR: Fruity and ripe, mineral, with sweet notes of cherry and wild berries, and toasted coffe, chocolate and tobacco flavors, with a hint of vanilla and a spicy note in the background
TASTE: Sweet and smooth on the palate, full bodied, with round, silky tannins
FOOD MATCHING: Charcuterie starters, roasted meat, venison, aged cheeses. Enjoyable also with seafood soups
AWARDS: Awarded by Guida Oro “I vini di Veronelli” (most influential italian guide)
Serve at 16°-18° C
