Migliorè 2019 Toscana Rosso IGT 0,75lt - ONLY ITALY/EU
Migliorè 2019 Toscana Rosso IGT 0,75lt - ONLY ITALY/EU
Vallepicciola
€ 100,00
Category: still red wine
Denomination: Toscana Rosso IGT
Area of production: Pievasciata, Castelnuovo Berardenga
Vintage: 2019
Grape varieties: Cabernet Sauvignon 33%, Cabernet Franc 33%, Merlot 34%
Vineyards altitude: 370/430 m a.s.l.
Vineyards: Monteropoli, Poggione, Mordese
Soil types: Limestone and clay with presence of galestro and alberese
Planting density: 5,000 vines per hectare
Training system: Spurred cordon and Guyot
Harvest: The best berries of Merlot, Cabernet Franc and Cabernet Sauvignon are carefully
selected and hand-picked between the third week of August and mid-September.
Vinification: Alcoholic fermentation in concrete vats under controlled temperature of 22°C for 23 days, followed by 4-week maceration on skins. Malolactic fermentation in French oak barriques.
Maturation: In 50% new french oak barriques for 24 months and in concrete for 3 months.
Bottle ageing: 8 months
Ageing potential: Over 20 years
Alcohol by volume: 14,5%
Total acidity: 5,25 g/L | Ph: 3,46 | Net dry extract: 35,5 g/L
Serving temperature: 18°- 20°C
Bottle format: 0,75 lt
Tasting notes: Deep ruby red in colour. Aromas and flavours of blackcurrant, sour cherry, violet, vanilla, tobacco e chocolate notes. A wine of great structure and body where the softness and elegance of Merlot are combined with the acidity and structure of Cabernet.
Food pairing: lamb, wild boar, porcini mushrooms risotto, blue cheese.
Denomination: Toscana Rosso IGT
Area of production: Pievasciata, Castelnuovo Berardenga
Vintage: 2019
Grape varieties: Cabernet Sauvignon 33%, Cabernet Franc 33%, Merlot 34%
Vineyards altitude: 370/430 m a.s.l.
Vineyards: Monteropoli, Poggione, Mordese
Soil types: Limestone and clay with presence of galestro and alberese
Planting density: 5,000 vines per hectare
Training system: Spurred cordon and Guyot
Harvest: The best berries of Merlot, Cabernet Franc and Cabernet Sauvignon are carefully
selected and hand-picked between the third week of August and mid-September.
Vinification: Alcoholic fermentation in concrete vats under controlled temperature of 22°C for 23 days, followed by 4-week maceration on skins. Malolactic fermentation in French oak barriques.
Maturation: In 50% new french oak barriques for 24 months and in concrete for 3 months.
Bottle ageing: 8 months
Ageing potential: Over 20 years
Alcohol by volume: 14,5%
Total acidity: 5,25 g/L | Ph: 3,46 | Net dry extract: 35,5 g/L
Serving temperature: 18°- 20°C
Bottle format: 0,75 lt
Tasting notes: Deep ruby red in colour. Aromas and flavours of blackcurrant, sour cherry, violet, vanilla, tobacco e chocolate notes. A wine of great structure and body where the softness and elegance of Merlot are combined with the acidity and structure of Cabernet.
Food pairing: lamb, wild boar, porcini mushrooms risotto, blue cheese.
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contains sulphites
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