Canaiolo
Denomination: Toscana Igt Rosso “Canaiolo”
Production zone: San Gimignano district
Grape variety: Canaiolo
Soil composition: over-consolidated pliocene clays and ochreous
Training and cultivation system: Guyot and low spurred cordon.Total grassing,green harvests, manuale harvesting and selection of grapes.
Density: 4.500 viti/ha
Production of wine per ha: 80hl
Altitude: 210/280 m above sea level
Microclimate: Damp in winter and spring, hot and dry in summer
Vinification: Traditional maceration on skins initially at 28° C follone by punching the cap and pumping over. It matures in bottle for at least 2 months
Organoleptic characteristic:
Colour: deep purple
Bouquet: fruity blackberry
Flavours: bilanced, dry with a light touch bitter that refined to a soft velvet
Alcohol contenent: 14°
Service temperature: 18/20° C
Service suggestions: risotto with mix vegetables, soup, sauce and meat sauce, cheeses and red meats
Packing: cardboard box containing six 0.750 litre bottles packed horizontally
