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Canaiolo

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

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