| ROSSO DI MONTALCINO DOC FASCIA ROSSA |
| 2002 |
| Rosso di Montalcino DOC Fascia Rossa |
| 2002 |
|
 |
 Print |
|
| Vintage:
|
|
|
|
|
Medium quality vintage. Normal Spring, July was warm, August very rainy. September was rainy. A dry and cold harvest at the end of September.
The Brunello wasn’t qualified, only two types of Rosso di Montalcino were qualified: Red Stripe from vineyards over 10 years old and White Label from vineyards under 10 years old.
Only grapes that come from the Estate vineyards are vinified. Uncork and pour out a bit of wine from the bottles at least 2 hours before serving.
|
|
|
|
| Production area: |
Montalcino |
| Vineyards´ age: |
Over 10 years
|
| Soil composition: |
various origins, rich in stones. The best are the ones rich in marl |
| Vineyards´ exposure: |
south, south-east, east, north-east, north |
| Altitude: |
from 300 to 500 metres |
| Grapes: |
Sangiovese grosso 100% |
| Harvesting:
|
early September
|
| Vinification: |
in red, controlled temperature |
| Ageing:
|
1 year in Slavonian oak casks
|
| Refining in bottle:
|
at least four months
|
| Annual production:
|
15.195
|
|
|
|
|
Organic Characteristics: |
|
| Colour: |
Intense ruby red
|
| Bouquet: |
with notes of withered rose and iris
|
| Taste: |
soft, bilance, warm, savoury and persistent
|
| Aging: |
Up to 10-15 years
|
| Serving temperature: |
16ºC 62ºF - 18ºC 64ºF |
|
|
|
Organic Characteristics: |
|
| Alcohol ml/100 ml:
|
13.23
|
| Residual sugar g/l:
|
1.30
|
| Total dry extract g/l:
|
28.70
|
| Total acidity g/l:
|
7.74
|
| Total SO2 mg/l:
|
58
|
|
|
|
|
