Press Review

  • ROBERT PARKER

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Rosso
di Montalcino

Press Review

Details

GENERAL INFORMATION

  • VARIETY Sangiovese
  • NAME OF VINEYARD Sorgente Vineyard
  • YIELD PER HECTARE 45 hl / 1,189 gallons
  • NUMBER OF BOTTLES PRODUCED 5,000

AGING

  • CONTAINERS Inox
  • SELECTED YIESTS No
  • TEMPERATURE OF FERMENTATION 30 ° C / 86 F
  • MACERATION 9 days
  • PRESSING OF MARC Hydraulic press
  • MALOLACTIC FERMENTATION Yes

AFFINAMENTO

  • CONTAINERS 5 hl / 132 gallons Allier
  • DURATION 18 months
  • CLARIFICATION No
  • FILTERING No
  • AGING IN BOTTLE 6 months

ANALYTICAL CHARACTERISTICS

  • ALCOHOL VOLUME 14.48
  • TOTAL ACIDITY (g/l) 5.5
  • NET VOLATILE ACIDITY (g/l) 0.67
  • PH 3.44
  • TOTAL SULPHUR DIOXIDE (mg/l) 61
  • FREE SULPHUR DIOXIDE (mg/l) 18
  • NET DRY EXTRACT (g/l) 27.80
  • TOTAL POLYPHENOLS (mg/l) 2430

TASTING NOTES

  • VISUAL TEST Ruby red
  • SMELLING TEST Red fruits bouquet, elegant fresh and complex
  • TASTING TEST Red fruits bright and lively (red cherries and plum). Floral scents. Strong but well balanced structure. Length and persistence