Le Difese 2015 Toscana IGT 0,75lt - ITALY/EU
Le Difese 2015 Toscana IGT 0,75lt - ITALY/EU
Tenuta San Guido
€ 29,50
Production area: Bolgheri
Denomination: Toscana IGT
Vintage: 2015
Grape varieties: Cabernet Sauvignon and Sangiovese
Vineyards altitude: 100-300 mt a.s.l.
Exposure: south/southwest
Soil: varied and complex terrains with a strong presence of limestone, areas rich in marl and pebbles, partly clayey
Harvest: it is carried out by hand with selection of the grapes, began in late September with the Cabernet Sauvignon grapes and was completed in October with the Sangiovese grapes. The grapes were healthy, perfectly ripe.
Fermentation: Careful selection and sorting of the bunches by hand. Soft destemming of the grapes. Alcoholic fermentation took place in stainless steel vats at a controlled temperature of 27-28°C. Maceration on the skins for 13-15 days for the Cabernet Sauvignon and for about 14-18 days for the Sangiovese, with successive phases of pumping over and frequent deléstage to stimulate aromatic extraction and soften the tannins. Malolactic fermentation was carried out in steel and concluded towards the end of November.
Ageing. At the end of the malolactic fermentation, the wine remains in steel for about 3-4 months and temperatures are kept around 10°C. Periodic decanting is carried out to eliminate the sediments. The wine then undergoes an aging in wood, with French oak barriques previously used for Sassicaia and Guidalberto, for an average period ranging from 6 to 8 months. At the end of the aging period in wood, the wine returns into the steel tanks where the temperature is stabilized for about 20 days at around 4-5°C for the necessary tartaric stabilization, before bottling.
Alcohol strength: 13% abv.
Format: 0,75lt
Denomination: Toscana IGT
Vintage: 2015
Grape varieties: Cabernet Sauvignon and Sangiovese
Vineyards altitude: 100-300 mt a.s.l.
Exposure: south/southwest
Soil: varied and complex terrains with a strong presence of limestone, areas rich in marl and pebbles, partly clayey
Harvest: it is carried out by hand with selection of the grapes, began in late September with the Cabernet Sauvignon grapes and was completed in October with the Sangiovese grapes. The grapes were healthy, perfectly ripe.
Fermentation: Careful selection and sorting of the bunches by hand. Soft destemming of the grapes. Alcoholic fermentation took place in stainless steel vats at a controlled temperature of 27-28°C. Maceration on the skins for 13-15 days for the Cabernet Sauvignon and for about 14-18 days for the Sangiovese, with successive phases of pumping over and frequent deléstage to stimulate aromatic extraction and soften the tannins. Malolactic fermentation was carried out in steel and concluded towards the end of November.
Ageing. At the end of the malolactic fermentation, the wine remains in steel for about 3-4 months and temperatures are kept around 10°C. Periodic decanting is carried out to eliminate the sediments. The wine then undergoes an aging in wood, with French oak barriques previously used for Sassicaia and Guidalberto, for an average period ranging from 6 to 8 months. At the end of the aging period in wood, the wine returns into the steel tanks where the temperature is stabilized for about 20 days at around 4-5°C for the necessary tartaric stabilization, before bottling.
Alcohol strength: 13% abv.
Format: 0,75lt
Availability
Low
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contains sulphites
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