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OTTIMO ROSATO FRUTTATO E PIACEVOLE

ANCHE DOPO ALCUNI ANNI MOSTRA TUTTO IL SUO CARATTERE E OTITRMO ACCOMPAGFNAMENTO AL CIBO

VILLA CALCINAIA ROSATO
I.G.T. COLLI DELLA TOSCANA CENTRALE 2017
Manually harvested grapes from the Canaiolo vineyard known as Vigna San Piero al Pino are fermented in stainless steel tanks. Alcoholic fermentation
lasts eight days at a maximum temperature of 20°C.
TASTING NOTES
Lively, bright and refreshing. Medium-bodied, well balanced with good acidity. Ripe blood orange and grapefruit aromas with a hint of herbs. On the
palate, red fruit and citrus with a long tingly nish. Very versatile and food friendly.
FOOD PAIRING
Great with cured ham, sh, poultry dishes and vegetarian fare.
PRODUCED BOTTLES
4.131
Location Greve in Chianti
Owners Counts Capponi since 1524
Farming Organic
Total size of estate 200 hectares with 27 hectares in vineyard
Altitude 280 m
Soil Loam; deeper soils with a higher presence of sand and clay in the
lowers slopes towards the Greve River and shallower, silty and rocky
soils, in particular galestro, on the higher grounds.
Vineyard San Piero al Pino
Composition 100% Canaiolo
Planted date 1967
No. plants per hectare 4.000 - 6.000
Cultivation system Guyot
No. treatments per year 6 - 9
Quintals of grapes per hectare 70
Produced wine per quintal 60%
Harvest Manual, beginning of September
Fermentation 30 hl stainless steel tanks
Days of alcoholic fermentation 8
Max. temperature in fermentation 20°
Rackings between containers 2 - 4
Filtration type 0.45 micron
Sugar percentage at harvest 23 brix
Total acidity in bottle 8.40 gr/l
Total content of sulfur dioxide 76 mg/l
Total content of free sulfur dioxide 22 mg/l
Alcoholic percentage 13.44%
Ph 2.92
Bottle type and size Bordolese standard, white (400 gr.) 75 cl
Cork size 44 x 24
No. bottles per case 6 / 12
May be stored for up to 10 years
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