Sangiovese igt 1953
Red Toscana Sangiovese igt 1953
Production area: delimited territory in the municipality of Montespertoli
Altitude above sea level: 230-250 meters Soil type: clay-loam
Planting density vines/hectare: 4200 Grape varieties: Sangiovese 100%
Vinification: The grapes are vinified separately in stainless steel, fermenting for about 15 days. Afterwards, the wine produced from these grapes is aged partly in stainless steel and partly in wood, where it remains for about 12 months. It is then bottled and aged in the bottle for 6-8 months.
Release date: the year following the harvest
Chemical characteristics: alcohol: 13.5%, total acidity: 5-5.5, pH: 3.50
Organoleptic characteristics: sight: ruby red wine tending towards garnet with aging; smell: intense, persistent, robust, winy, aromas of berries; taste: wine with personality and excellent olfactory continuity, characteristic of Sangiovese which makes it a robust and well-balanced wine. With time, it evolves into a pleasant and velvety wine.
Service temperature: 18 – 20°C. Gastronomic recommendations: it pairs well with many dishes from Italian cuisine, especially with roasts, braised meats (wild boar, deer, hare…) and aged cheeses.