Esopo 2020
A ruby red wine, fresh and fruit of the nose, pleasant on the palate with some spicy notes on the finish, the typical expression of the High Maremma.
Goes well with appetizer, cold cuts, roasts and meats, but approaches also pleasantly 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: After destemming and crushing, the juice is transferred, along with the skins, in concrete vats, where the fermentation takes place, as in the Tuscan traditional way. After a 15 days long maceration on the skins, the wine is racked and separated from the skins, and it goes through the malolactic fermentation
FINING: 3 months on the lees in concrete vats
COLOR: Ruby red
FLAVOR: Fresh and fruity, with sweet scents of cherry and wild berries, floral notes of violet and a spicy touch in the background
TASTE: Lively, clean, fruity aromas are perceived also in the back of the nose
FOOD MATCHING: Charcuterie starters, rice and pasta dishes with meat or vegetables, grilled meat. Enjoyable also with seafood soups
AWARDS: Awarded by Guida Oro “I vini di Veronelli” (most influential italian guide)
Serve at 16°-18° C
Totale: € 14,00
A ruby red wine, fresh and fruit of the nose, pleasant on the palate with some spicy notes on the finish, the typical expression of the High Maremma.
Goes well with appetizer, cold cuts, roasts and meats, but approaches also pleasantly 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: After destemming and crushing, the juice is transferred, along with the skins, in concrete vats, where the fermentation takes place, as in the Tuscan traditional way. After a 15 days long maceration on the skins, the wine is racked and separated from the skins, and it goes through the malolactic fermentation
FINING: 3 months on the lees in concrete vats
COLOR: Ruby red
FLAVOR: Fresh and fruity, with sweet scents of cherry and wild berries, floral notes of violet and a spicy touch in the background
TASTE: Lively, clean, fruity aromas are perceived also in the back of the nose
FOOD MATCHING: Charcuterie starters, rice and pasta dishes with meat or vegetables, grilled meat. Enjoyable also with seafood soups
AWARDS: Awarded by Guida Oro “I vini di Veronelli” (most influential italian guide)
Serve at 16°-18° C
