Reference:
100% SANGIOVESE, refined for 12 months in Slavonian durmast casks. Rosso di Montalcino Castello Tricerchi expresses the vigour of the vines and of the soil of the Vigna del Piano and Vigna dei Cipressi. ...
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Characteristics |
Organoleptic properties |
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Altitude | 250 mt | Colour | clear, intense ruby | ||
Exposure | West/ South West | Aroma | complex with hints of strawberry, cherry jam, lightly spicy with floreal and mineral notes | ||
SoilAltitude | medium texture with limestone clay and sand | Taste | balanced, intensa, with dense and elegant tannins. A long savoury, minerally finish. | ||
Type of cultivation | spurred cordon and guyot | Overall impressions | harmonious, with a great possibility of developing | ||
Density | 4.00 - 4.500 circa | Suggestions | white meats, semi-seasoned cheeses, pasta | ||
Age of vines | 17 - 20 years | Serve at | 18 – 20 °C | ||
Yield/ha. | 65 quintals | Total production | 22.000 bottles | ||
Yield/plant | 1.4 Kg | ||||
Harvest period | and of September / beginning of October | ||||
Method of harvest | by hand | ||||
Alcohol content | 13.5% | ||||
Vinification | maceration in steel tanks at a controlled temperature of 23°C for 25 days | ||||
Aging | slavonian durmast casks of 20hl for at least 9 months | ||||
Refinement | in bottle for a period of at least 4 months | ||||