PRUNAIOLO 2016
26.00 €
Produced from a careful selection of the best grapes from La Rosa vineyard, among which a part of the Sangiovese grapes (about 5%) is dried naturally for a short time and added to the must at a later stage.
The maceration takes place over 12-15 days at a controlled temperature, using the foot of indigenous yeasts and manual punching-down. The ageing for 24 months takes place in barrels and casks.
TASTING NOTES
It has a ruby colour with garnet highlights. Aromas of ripe fruit, liquorice and roasted coffee. The palate expresses the strength of superb tannins, warm and enveloping with a persistent finish of roots and leather.
FOOD PAIRINGS
Perfect with game and wild boar main courses, stews and braised meats. Also excellent with mature cheeses. Serve between 18° and 20° C.
TASTING NOTES
It has a ruby colour with garnet highlights. Aromas of ripe fruit, liquorice and roasted coffee. The palate expresses the strength of superb tannins, warm and enveloping with a persistent finish of roots and leather.
FOOD PAIRINGS
Perfect with game and wild boar main courses, stews and braised meats. Also excellent with mature cheeses. Serve between 18° and 20° C.
| Tipology | Dry Red, medium-long ageing / IGT Toscana Rosso |
| Grape Variety | Sangiovese 34%, Cabernet Sauvignon 33%, Merlot 33% |
| Winemaking | Indigenuos starter culture, 12-15 days of skin contact in wooden vats, 5% of dried Sangiovese grapes |
| Vineyard | La Rosa |
| Exposure | South West |
| Soil | Pliocene Sand and Clay |
| Farming | Guyot |
| Production | 6.000 bottles. |
| Periodo di conservazione consigliato | 15 years |
| Aging | 24 months in barrels and casks |
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