AGLIENO

DENOMINATION: Toscana IGT Rosso “Aglieno”

PRODUCTION ZONE: San Gimignano district

GRAPE VARIETY: Sangiovese and Merlot

SOIL COMPOSITION: Over-consolidated Pliocene clays and ochreous sands

TRAINING AND CULTIVATION SYSTEM: Guyot and low spurred cordon. Total grassing, green harvests, manual harvesting and selection of grapes into small crates.

DENSITY: 4500 vines/ha

PRODUCTION OF WINE PER HA: 45 hl

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 20°C, followed by punching the cap and pumping over for at least 15 days at a controlled temperature of 30°C. After racking off, the wine is transferred to medium-sized oak barrels, where it stays for 4 months. It matures in the bottle for at least 2 months.

ORGANOLEPTIC CHARACTERISTICS:
Colour: deep ruby red
Bouquet: ripe red berry fruits and a slight vanilla note.
Flavours: warm, flavoursome with an evident aftertaste reminiscent of jam and spices. Considerably persistent and intense.

ALCOHOL CONTENT: 13,5°

SERVING TEMPERATURE: 18/20° C.

SERVING SUGGESTIONS: cured meats, mature cheeses, assorted roast and grilled meats and game.
We highly recommend serving with: Pheasant “alla cacciatora” and sliced beef.

PACKING: cardboard box containing six 0.750-litre bottles packed horizontally