I.G.T. Toscano “Aureo”
Surface of production: 2 hectares
Vines per hectare: 5000
Type of soil: rocks and sands of Galestro e Alberese
Aspect of vineyard: southwest
Grape percentage: Sangiovese 30%; Cabernet Sauvignon 35%; Merlot 35%
Production per hectare: grapes 4500 kg - wine 2800 kg
Vinification: the best grapes are selected and submitted to a separate vinification process. The fermentation lasts 8/10 days at controlled temperature, followed by maceration with marc for 8/10 days. Then the product is refined in stainless-steel vats for about 4/6 months, where the malo-lactic fermentation takes place.
Ageing: the ageing lasts 12 months and is carried out in barriques (225 lt.) made from French oak, "Allier" variety, nearly only used once. Before the release for consumption a further period of refining in bottle is needed, of the duration of approximately 6 months. (15,000 bottles produced)
Visual analysis: intense ruby red color with determined violet hues, nearly purple.
Olfactory analysis: dominated by secondary and tertiary aromas, notes are perceived that recall leather, chocolate, toasted coffee. The contribution of wood is obvious but still allows spiced and fruity scents that originate from Sangiovese, as well as characteristic notes from Cabernet Sauvignon and Merlot.
Gustatory analysis: dense, complex, it can only be discovered gradually, and reveals at each assay new notes that go from fruity to the vanilla of the wood, to the typical spices of the Sangiovese. More complex aromas recall leather, chocolate, coffee just toasted.
Serving suggestion: serve in a very wide ballon where it oxygenates slowly, so that it will give you always new sensations as time goes by. Can also be served in a normal ballon, after oxygenation in a decanter for at least 20 minutes. Temperature should be of 18-20 degrees C/66-68 degrees F.
