L'UNO doc Maremma Toscana 2015
-35%
€ 7,80
Fermented by indigenous yeasts and low in sulphites.
TASTING NOTES:
Sight: wine is clear with a bright and intense ruby red colour.
Smell: very fragrant, with marked complex fruity aroma. A complexity played between the sour-sweet notes of the fruit and floral, balsamic and spicy notes; marked aromas.
Taste: it is structured but without excess, not excessively tannic. A right balance between
tannins and alcohol, that are integrated to make the wine very pleasant.
Fruity imprint, between raspberry and cherry with sapidity; excellent persistence.
Grape variety: Sangiovese
Harvesting year: 2018
Alcohol content: 13,50%
THE VINEYARD
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
THE HARVEST
Picking time: first week of October, at ideal phenolic maturity.
Picking method: the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.
WINEMAKING:
The destemmed grapes are lightly pressed. Spontaneous fermentation (without using selected yeasts) at controlled temperature and 10 days on the skins. Pumping over and punching down operations are performed during the maceration on the skins in order to extract as much aroma
as possible. The wine is then racked with a very soft pressing of the marc to avoid overly aggressive extraction. The wine is then decanted to remove the heavier lees and part of it is transferred into 2nd-fill French oak barrels for around four months.
Malolactic fermentation occurs spontaneously after racking.
FOOD PAIRINGS:
A wine you can enjoy throughout a meal, it pairs perfectly with typical Maremma cuisine with its rich savoury flavours. The wine can also be served with a range of starters (such as local cold cuts or Tuscan crostini made with chicken liver) or meat ragout pasta. With its intense, full-bodied flavour it goes perfectly with red meats and roasts and braised meats in particular, as well as barbecued meats and stews. It is also excellent with game such as wild boar, pheasant and hare. A classic pairing is with tasty hare pappardelle.
Totale: € 14,00
Fermented by indigenous yeasts and low in sulphites.
TASTING NOTES:
Sight: wine is clear with a bright and intense ruby red colour.
Smell: very fragrant, with marked complex fruity aroma. A complexity played between the sour-sweet notes of the fruit and floral, balsamic and spicy notes; marked aromas.
Taste: it is structured but without excess, not excessively tannic. A right balance between
tannins and alcohol, that are integrated to make the wine very pleasant.
Fruity imprint, between raspberry and cherry with sapidity; excellent persistence.
Grape variety: Sangiovese
Harvesting year: 2018
Alcohol content: 13,50%
THE VINEYARD
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
THE HARVEST
Picking time: first week of October, at ideal phenolic maturity.
Picking method: the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.
WINEMAKING:
The destemmed grapes are lightly pressed. Spontaneous fermentation (without using selected yeasts) at controlled temperature and 10 days on the skins. Pumping over and punching down operations are performed during the maceration on the skins in order to extract as much aroma
as possible. The wine is then racked with a very soft pressing of the marc to avoid overly aggressive extraction. The wine is then decanted to remove the heavier lees and part of it is transferred into 2nd-fill French oak barrels for around four months.
Malolactic fermentation occurs spontaneously after racking.
FOOD PAIRINGS:
A wine you can enjoy throughout a meal, it pairs perfectly with typical Maremma cuisine with its rich savoury flavours. The wine can also be served with a range of starters (such as local cold cuts or Tuscan crostini made with chicken liver) or meat ragout pasta. With its intense, full-bodied flavour it goes perfectly with red meats and roasts and braised meats in particular, as well as barbecued meats and stews. It is also excellent with game such as wild boar, pheasant and hare. A classic pairing is with tasty hare pappardelle.
