“Montecarlo Rosso” D.O.C.

FARMING

DESIGNATION: Denominazione di Origine Controllata
PRODUCTION AREA: Badia Pozzeveri, Altopascio (LU).
SOIL: Medium-textured, clay schist
BLEND: Sangiovese, Canaiolo, Ciliegiolo
YEARS OF PLANTING : Between 1964 and 1970
YEALD PER HECTARE:  85\90 quintals per hectare
TRAINING SYSTEM & DENSITY: Guyot, 4600 vines per ha
VINEYARDS EXPOSURE:  South\East
PEST CONTROL & DEFENSE SYSTEMS: Integrated Pest Control, minimal environmental impact.
HARVEST: Last two weeks September\ first week of October. Grapes are sorted and harvested by hand, and transported in small baskets.

WINEMAKING

MUST EXTRACTION: Grapes are de-stemmed an softly presses to extract part of the juice.  Skins, seeds and juice are then moved to the clarification tank.
CLARIFICATION METHOD: natural sedimentation in refrigerated stainless steel tanks (8 °C).
FERMENTATION: in Stainless Steele Tanks at controlled temperature (max 25 °C).
MATURATION: Once the fermentation is completed, skins and seeds (the vinasses) are left to macerate for up to 10 days. Then, the wine is siphoned to a new tank and the vinsasses are softly squeezed. Malolaptic Fermentation follows naturally, and finally the wine is moved in glass line cement container, where it sits for 8 months . Upon visual inspection and tasting, the three varieties are blended in a single tank  and bottled the following week.
AGING: Every bottle ages 2 months before leaving the cellar.

SERVICE

ALCOOL: 13.0 % (slightly varies based on Vintage – range 0,5%)
RESIDUAL SUGAR: dry
TEMPERATURE OF SERVICE: 16\18 °C
SUGGESTED TIME OF CONSUPTION: 3\5 years from bottling date.
TASTING NOTES:
EYES: Ruby Red with purple reflexes on the sides of the glass. Clear and bright.
NOSE: Ripe cherry and raspberry,  violet flowers on front. Hints of sage and dried tobacco follow. Distinctive notes of vinasses.
MOUTH: pleasantly acidic and refreshing. Medium body, lively but smooth tannins. Rich of tart fruitiness and finely persistent.
RECOMMENDED PAIRING: “Antipasto Toscano” with cured meat (Prosciutto, Spalla, Finocchiona) and Crostini; Zuppa di Farro.

TENUTE DI BADIA –  Red Wine of Lucca Province, Tuscany – Italy. Content 0,75 liters, Glass Bottle
Learn more about “Montecarlo di Lucca” Tuscan Appellation here.