Vineyard: 5000 vines per hectare, clay and schist soils, south/south-east exposure, 295 m. a.s.l.
Varieties: Merlot, Cabernet Franc, Syrah
Training System: Gujot
Production per hectare: 40 qli
Acidity: 6.9
pH: 3.1
Non-reducing extract: 19.9
ABV: 12.5%
Contains sulphites
Thanks to a well-balanced vintage, the grapes were harvested by hand in the last ten days of September.
The grapes were destemmed and the juice was collected by gravity, without pressing. The must obtained was moved and fermented in steel vats at a controlled low temperature.
After fermentation, the wine remains on the fine lees for a time of about 50 to 60 days, then it is bottled and marketed after about two months.
It has a rosy onion skin colour with notes of floral aromas. The taste is distinctly savoury and fresh, with notes of raspberry, tomato leaf and elegant herbaceous hints typical of the variety, together with a very slight tannic note.
Magnum 1,5 lt.
James Suckling 89 pt.
DoctorWine 91 pt.
WinesCritic 91 pt.
Prosit 90 pt. 3 glasses
Via Setteponti Levante 54b
Loro Ciuffenna, Ar, Toscana, Italy
43 31 47 N – 11 31 47 S
+39 3440109342
mail@lasalceta.it
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