Montecarlo Rosso Riserva D.O.C.

FARMING

APPELLATION: Denominazione di Origine Controllata
AREA OF PRODUCTION: Badia Pozzeveri, Altopascio (LU).
SOIL: Medium texture with good presence of small and medium sized pebbles, prevalence of clay
BLEND: Sangiovese 85% , Canaiolo 13%, Ciliegiolo e Colorino 2%
YEAR OF PLANTING: between 1964 and 1970
YEALD PER HECTARE: 60 quintales
TRAINING SYSTEM AND DENSITY: Guyot, 2500/2800 vines per hectare
EXPOSITION: South
PEST MANAGEMENT: Integrated pest control, low environmental impact.
FERTILIZATION: Green manure (fava beans) and brown manure. 100% Organic.

WINEMAKING

HARVEST: Third week of September, first week of October. Hand made, in small baskets, during the first hours of the morning.
VINIFICATION: Every Variety is harvested and fermented separately. After de-stemming, the grapes are partially pressed in a neumatic press. Then juice and vinasses are siphoned to a stainless steel tank and left to clarify naturally at a cold temperature for 12 hours.
Must and vinasses ferment together in stainless steel tanks at controlled temperature (max 25 °C), gently stirred and mixed daily, for a total of 8-10 days. Vinasses are left to macerate with the wine for up to 15 days after the fermentation is over.
MATURATION AND AGEING: Vinasses are pressed out from the wine, the different varieties are blended and then moved to oak barrels. Then, malo-laptic fermentation starts and finishes naturally in the course of about 6 weeks. The barrels are then filled completely and the wine is left to age 14\18 months. Finally, the wine is bottled and aged further 6 months in glass.

SERVICE

ALCOHOL %: 13.5 (slightly varies depening on vintage)
SUGAR : dry (below 0.2%)
SERVING TEMPERATURE: 16/18°C
TASTING NOTES:
EYES: Deep and bright Ruby Red. Turns to garnet red with ageing.
NOSE: Complex and elegant. Violet flowers and small wild berries, followed by sweet spices, dried fruit and nuances of Toscanello cigar.
TASTE: Medium bodied, silky tannins, very warm and armonic. Finely persisten and balanced.
SUGGESTED FOOD PAIRING: Fiorentina Beef Steak, Roasted Guinea Fowl, plate of aged Pecorino Toscano and Prosciutto di Spalla 

CONTENT: 0,75 Liters Tuscan Wine Montecarlo Rosso Riserva D.O.C.
More information about our Appellation of the official website of MONTECARLO DOC