Description
Primo Rosso Toscana IGT Sangiovese
12% alcohol volume
Primo Rosso is an IGT Toscana Rosso made from Sangiovese and Canaiolo grapes. Vineyards are on Pliocene sediments rich in clay and sandy tuff. Vinification happens in cement without temperature control. Carbonic maceration lasted 20 days, divided into 1/3 destemmed and crushed grapes, 1/3 whole berries, and 1/3 whole clusters. Alcoholic fermentation is spontaneous, followed by natural malolactic fermentation in cement and barriques (1/3 new, 2/3 second and third passage). The result is a fresh, summery, easy-drinking wine with floral notes, medium-bodied and with a dense tannic texture, medium acidity and medium persistence.
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PRODUCTION SITE |
Castellina in Chianti (SI) |
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GRAPES |
85% Sangiovese, 15% Canaiolo |
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EXPOSURE |
South-West, 250-300 m above sea level |
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SOIL |
Marine sediments, clay, and tuff |
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VINEYARD PLANTATION |
2004 |
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YELD |
45 quintals per hectare |
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ANNUAL PRODUCTION |
2400 bottles (750 mL), 25 magnums (1500 mL) |
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FERMENTATION AND MACERATION |
Carbonic, spontaneous |
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FERMENTATION TIME |
About 20 days |
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TEMPERATURE |
Uncontrolled, max 25°C |
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MALOLACTIC FERMENTATION |
Natural, in cement and wood |
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AGING |
6 months in cement and wood |
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REFINEMENT |
Unfiltered, at least 3 months in bottle |
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COLOR |
Ruby red |
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NOSE |
Strawberry, raspberry jelly, wisteria flowers |
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TASTE |
Defined fruit, balanced by complexity and elegance |
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SERVING TEMPERATURE |
16°C (in summer, recommended at 14°C) |
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FOOD PAIRING |
Tomato-based dishes, fish soups, stewed vegetables |
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SO2L / RESIDUAL SUGAR |
SO2L < 20mg/l, Zuccheri residui < 1 g/l |
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ALCOHOL |
12% |
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