Descrizione
terre brune 1997 carignano del Sulcis riserva c.s Santadi
CLASSIFICAZIONE
Carignano del Sulcis DOC Superiore.
PROVENIENZA
Antichi vigneti del basso Sulcis, allevati ad alberello ancora franco di piede (vigna latina).
COMPOSIZIONE DEL SUOLO
Terreni tendenzialmente sciolti e di medio impasto, rispettivamente sabbiosi e calcarei.
UVAGGIO
Carignano 95%, Bovaleddu 5%.
CLIMA
Caldo-arido in estate, temperato d’inverno.
EPOCA DI RACCOLTA
Raccolta manuale che inizia a fine Settembre e termina la prima-seconda decade di Ottobre.
VINIFICAZIONE E AFFINAMENTO
La fermentazione alcolica avviene in serbatoi di acciaio inox termocondizionati per un periodo di ca. 15 giorni, durante i quali la macerazione delle vinacce consente una completa diffusione delle sostanze polifenoliche contenute nelle bucce nel mosto. A seguito la fermentazione malolattica precoce permette il passaggio del vino in barriques già dai primi di dicembre. La maturazione in barriques nuove di rovere francese a grana fine, prosegue per un massimo di 16-18 mesi, al termine dei quali il vino ha acquisito complessità, stile e longevità. Affinamento 12 mesi di bottiglia.
CARATTERISTICHE ORGANOLETTICHE
Colore: rosso rubino intenso, con leggeri riflessi granati. Profumo: note rare, complesse: prugne e mirtilli, spezie dolci, alloro, ginepro, tabacco e cioccolato.
CONTIENE SOLFITI
CLASSIFICATION
Carignano del Sulcis DOC Superiore.ORIGIN
Old vineyards of the lower Sulcis, reared sapling still free of foot (Latin vineyard).COMPOSITION OF THE SOIL
Tending to loose soils of medium texture, respectively sand and limestone.GRAPES
Carignano 95%, 5% Bovaleddu.CLIMATE
Hot and dry summers, mild winter.HARVEST
Manual harvest begins in late September and ending around mid October.VINIFICATION
Alcoholic fermentation in stainless steel tanks thermo for a period of ca. 15 days, during which the pomace maceration enables complete diffusion of the polyphenols contained in the skins in the must. Following early malolactic fermentation enables the passage of the wine in barrels since the beginning of December. The maturation in new French oak barrels, fine-grained, continues for up to 16 to 18 months, after which the wine has acquired complexity, style and longevity. Aging 12 months in bottle.TASTING
Color: ruby red, with light garnet. Bouquet: rare, complex: blueberries and plums, sweet spices, bay leaves, juniper, tobacco and chocolate.CONTAINS SULFITES
CLASSIFICATION
Carignano del Sulcis DOC Superiore.
ORIGIN
Ancient vineyards of the lower Sulcis, trained as saplings still ungrafted (Latin vineyard).
SOIL COMPOSITION
Generally loose and medium-textured soils, respectively sandy and calcareous.
GRAPES
Carignano 95%, Bovaleddu 5%.
CLIMATE
Hot-arid in summer, temperate in winter.
HARVEST TIME
Manual harvesting that begins at the end of September and ends in the first-second ten days of October.
VINIFICATION AND AGING
The alcoholic fermentation takes place in thermo-conditioned stainless steel tanks for a period of approx. 15 days, during which the maceration of the pomace allows a complete diffusion of the polyphenolic substances contained in the skins into the must. Following the early malolactic fermentation, the wine can be transferred to barriques from early December. The maturation in new fine-grained French oak barriques continues for a maximum of 16-18 months, at the end of which the wine has acquired complexity, style and longevity. Aged for 12 months in the bottle.
ORGANOLEPTIC CHARACTERISTICS
Color: intense ruby red, with light garnet reflections. Perfume: rare, complex notes: plums and blueberries, sweet spices, bay leaves, juniper, tobacco and chocolate.
CONTAINS SULFITES
CLASSIFICATION
Carignano del Sulcis DOC Superiore.ORIGIN
Old vineyards of the lower Sulcis, reared sapling still free of foot (Latin vineyard).COMPOSITION OF THE SOIL
Tending to loose soils of medium texture, respectively sand and limestone.GRAPES
Carignano 95%, 5% Bovaleddu.CLIMATE
Hot and dry summers, mild winter.HARVEST
Manual harvest begins in late September and ending around mid October.VINIFICATION
Alcoholic fermentation in stainless steel tanks thermo for a period of approx. 15 days, during which the pomace maceration enables complete diffusion of the polyphenols contained in the skins in the must. Following early malolactic fermentation enables the passage of the wine in barrels since the beginning of December. The maturation in new French oak barrels, fine-grained, continues for up to 16 to 18 months, after which the wine has acquired complexity, style and longevity. Aging 12 months in bottle.TASTING
Color: ruby red, with light garnet. Bouquet: rare, complex: blueberries and plums, sweet spices, bay leaves, juniper, tobacco and chocolate.CONTAINS SULFITES
Recensioni
Ancora non ci sono recensioni.