SCUTUM

DATA SHEET

Type: IGT Rosso Toscana
Vines: 40% Cabernet Sauvignon, 30% Merlot, 30% Petit Verdot
Vineyard management:: Organic farming
Terrains: medium mixture partly clayey and partly sandy, west facing
Training system: spurred cordon
Vineyard age: 22 anni
Color: Ruby Red
Winemaking: in red
Fermentation: in steel at a controlled temperature of about 26/28 ° C for about 2 weeks
Alcool: 13,5 % Vol
Service temperature: 16-18°C
Quantity Production: 12000
Scutum

PRODUCTION TECHNIQUE

Manual harvesting in crates in the first week of October.
De-stemming and soft pressing, alcoholic fermentation in steel vats for about 2 weeks at a controlled temperature (26-28 ° C).
Malolactic fermentation in steel.
40% of the mass spends a short but significant period in second passage French oak barrels, the rest of the mass remains in steel.
The period spent in the vats is accompanied by frequent suspension of the noble lees.
Bottle aging is 3 months.

ORGANOLEPTIC CHARACTERISTICS

Dense ruby red color.
The nose is intense and territorial, with aromas of black fruit, blackberries and plums, notes of bark and a subtle ferrous minerality.
Fresh palate, with a suitable fruity and spicy structure, dense tannins of medium persistence

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