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Area of production: Poderone Magliano in Toscana
Grapes: 100% Ciliegiolo
System of cultivation: spurred Cordon
Planting density: 5000 plants per hectare
Yield per hectare: 70 Ql. Per hectare.
The characteristics of the soil: Clay, rich in minerals and limestone.
Period of harvest: September, manual in the cabins.
Vinification: Fermentation in stainless steel 21 days at 24° C.
Ageing: 8 months in Allier barriques and 6 months in bottle before release.
Alcohol content: 14% Vol.
Total acidity: 6,43 g/l
Volatile acidity: 0,53 g/l..
Extract: 28,5 g/l.
Residual sugar: 0,11 gr/l.
Service temperature: 18° - 20° C.
Serving suggestions: Excellent companion to important dishes of meat, roasts, furred game and mature cheeses. She risked it, try it on biscuits and cantuccini