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Year of Production |
|
2008 |
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Grape Variety |
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Sangiovese 100% |
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Production Area |
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From the hills aroundPredappio
(Forli) in the Godenza and Sibe vinyard which
extends to 1.5 hectares at an altitude 85 metres
above sea level. The vines are about 20 years
old and have a North east exposure. The soil has
a lime-argillaceous structure and composition
derived from ancient marls of the past.
The cultivation system is respectively guyot and
cord speronato with a density of 4,500
plants/hectare. The yield is naturally limited
70 quinalls/hectare. Only the best grapes are
selected to produce wine. The rest is sold to
third parties. |
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Harvest |
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After carefully
controlled maturation, the grapes are manually
selected and boxed in the vinyard during the
second week of September. |
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Vinification |
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For white wines the
grapes, after destemming and soft crushing, are
gently pressed the skins and pips are
immediately removed. The must is kept
refrigerated for one night to ease the
settlement of any impurities. Fermentation is
performed at a controlled temperature in
stainless steel vats with the addition of
selected yeasts. |
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Maturation & Finishing |
|
Once fermented, the
wine remains in its own sediment for 6 months in
stainless steel vats where 'batonage' is
performed periodically. After bottling it will
mature for a minimum of 2 months. It is then
ready for sale a year from the April following
the harvest. |
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Characteristics |
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It is
a luminous light pink colour. The aroma is
delicately fruity with
hints
of pomegrenate and cherry. It is gentle, fresh
and harmonic on the
palate. It is best drunk immediately or within
12 to 18 months. |
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Serving |
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Rest for at least 10
days and serve at 8-10˚C |
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Analytical Data |
|
Alcohol:
12% vol
Sugar: 0.7 g/1
pH: 3.16 g/1
Total acidity: 5.74 |
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