Vitaroccia

PRODUCTION NOTES
We harvest only by hand towards the end of September, after that fermentation and maceration take place in steel barrels at a temperature of 25-28° for a minimum of 25-28 days. Then is time for racking and the temperature is lowered to 18-20° to allow the malolactic fermentation. Refinement is done in French oak 225 lt. barriques and 500 lt. tonneaux. After 24 months the wine is bottled and then aged further 12 months before being released on the market.

TASTING NOTES
Intense ruby red color, almost impenetrable, with slight garnet hues. The nose has an intense and complex bouquet, characterized by red berry fruits, violets and exotic spices on a background of undergrowth and precious wood. In the mouth it is enveloping, with great structure and elegance, the tannins make it extremely suitable for a very long aging.

GRAPE BLEND

Predominantly Sangiovese, with small quantities of complementary grape varieties

ALCOHOL CONTENT
14.5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
West/South - West exposure, altitude 350-450 m asl

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
50 - 60 quintals per hectare

PRODUCTION
8.000 Bottles

FORMATS
750 ml - 1,5 lt

AGING POTENTIAL
15 - 20 years

SERVICE TEMPERATURE
18° C