Fattoria Bernicchi
Cabernet IGT Toscana rosso 2018 - 0,75 lt
Production area
Tenuta Maria Teresa, Colline Lucchesi
Oenologist
Massimo Motroni
Varieties
Cabernet Sauvignon and Franc with one-third of Syrah
Colour
bright, intense ruby red.
Bouquet
The aromas are already complex, the fruity notes of blueberry are evident, as are the spicy and slightly leathery ones, with hints of graphite in the background.
Palate
Full and soft on the palate with good body and silky, succulent tannins and a great balance of all components. Long and very fine finish.
Alcohol
13,5 % by Vol
Oenologist mainly sandy with presence of magnesium and silicium
Exposure Facing South
Average vineyards 24 years
Altitude 100 mt a.s.l.
Training system guyot
Vine stocks per ha 5500
Yield per ha in Kg 4000
Average year production 3.000 bottles/year
Harvest Manual harvest in 15 Kg perforated plastic boxes. Bunch selection according to ripening, in the first days of October
Vinification The grapes were produced in respect of the organic certification. Crushing and destemming, skin maceration at 28/30° C for 15 days with daily pumping over and delestage, malolactic fermentation in stainless steel vats.
Maturing The wine is aged for 12 months in barriques of first or second passage. Then it is assembled in stainless steel vats and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization; it is bottled in the spring.
Bottle ageing At least 12 months
Exposure Facing South
Average vineyards 24 years
Altitude 100 mt a.s.l.
Training system guyot
Vine stocks per ha 5500
Yield per ha in Kg 4000
Average year production 3.000 bottles/year
Harvest Manual harvest in 15 Kg perforated plastic boxes. Bunch selection according to ripening, in the first days of October
Vinification The grapes were produced in respect of the organic certification. Crushing and destemming, skin maceration at 28/30° C for 15 days with daily pumping over and delestage, malolactic fermentation in stainless steel vats.
Maturing The wine is aged for 12 months in barriques of first or second passage. Then it is assembled in stainless steel vats and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization; it is bottled in the spring.
Bottle ageing At least 12 months
