San Martino in VIGNALE
IGT TOscana Rosso 2019 - Riserva - 0,75 lt
Production area
Tenuta Maria Teresa, Colline Lucchesi
Oenologist
Massimo Motroni
Varieties
Cabernet Sauvignon, Cabernet Franc, Merlot, Sangiovese
Colour
intense and lively ruby red
Bouquet
The nose is ripe, with notes of dark fruit and background fresh in the finish; plum pulp predominates along with hints of cherry complemented with sweet spicy notes going with progression and balance towards notes of licorice and tobacco
Palate
The palate is full balanced with good body with tannins smooth and succulent, good acidity, sapidity and mineral notes they give it a long and persistent finish.
Alcohol
13,5% by vol
Soil Mainly sandy with presence of magnesium and silicium
Exposure South
Average vineyards age 23 years
Altitude 180 mt s.l.m.
Training system Guyot
Vine stocks per ha 5500
Yield per ha in Kg 5,000
Average year production 3.000 bottles/year
Vinification The grapes were produced in respect of the organic certification. Manual harvesting with bunches selection. The harvest of the various grapes began in the first days of September with Merlot and ended the first week of October with Cabernet. Fermentation and maceration took place in stainless steel tanks with indigenous yeasts. Maceration on the skins for 15/18 days at a temperature of 28/30 °C with pumping over and daily delestages. Malolactic in steel.
Maturing The wine is refined part in stainless steel and part in barrique for 18 months, then it is assembled in steel and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization. The wine is bottled in the following summer.
Bottle ageing At least 12 months
Exposure South
Average vineyards age 23 years
Altitude 180 mt s.l.m.
Training system Guyot
Vine stocks per ha 5500
Yield per ha in Kg 5,000
Average year production 3.000 bottles/year
Vinification The grapes were produced in respect of the organic certification. Manual harvesting with bunches selection. The harvest of the various grapes began in the first days of September with Merlot and ended the first week of October with Cabernet. Fermentation and maceration took place in stainless steel tanks with indigenous yeasts. Maceration on the skins for 15/18 days at a temperature of 28/30 °C with pumping over and daily delestages. Malolactic in steel.
Maturing The wine is refined part in stainless steel and part in barrique for 18 months, then it is assembled in steel and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization. The wine is bottled in the following summer.
Bottle ageing At least 12 months
