Prugnolo Gentile: 85%
Canaiolo Nero: 15%
October 2017, first week, manually harvested from our farm Le Caggiole vineyards.
After a separation and pressing process of the grapes combined with a pre-maceration process in cold, the grapes starts their alcoholic fermentation on peels for 12 days, with natural yeasts, within stainless steel tanks at monitored temperature. In this stage we have processed gradual assembling and a few fullings so that the extraction of polyphenol and tannins could not harm the young and strong nature of this wine, furthermore the fragrances and freshness characters of our territory grapes remain unchanged. Malolactic fermentation comes immediately after the alcoholic fermentation.
This wine must go through a small rest period and a few months in concrete-vitrified tanks maturation, then it is bottled in glass and let rest a little. We want to transmit our farming philosophy and the characteristics of Montepulciano’s land, which is perfect for best quality wine production, although we want to maintain the specific territorial value of our farm Le Caggiole.
Total acidity: 5.40
Volatile acidity: 0.42
Malic acid: absent
It has a candid ruby coulour, with a violet reflection. It has strong perfumes that reminds of red fruits, cherry and some pepper marks, furthermore there is a strong flavour of Coscia di Monaca, which is Montepuciano local variety of prune and it is peculiar in all our wines. It has a strong taste and a long lasting persistence in mouth, it has a well-balanced sourness that maintains its fresh characteristic. Overall a well-balanced and well-rounded wine.
It is a good wine for every occasion; it can be combined with first dishes, all kind of meat and cheese, even the less tasty ones.
It can also be tasted without food and beyond meals. Best temperature to taste: 18°C.
The bottle can be uncorked at any moment, but we suggest you to oxygenate it a few moments earlier, so that it can release its quality at best.