| NAME: |
DOC VIOGNIER MAREMMA TOSCANA |
| AREA OF PRODUCTION: |
MASSA MARITTIMA (GROSSETO) TOSCANA – ITALY |
| SOIL TYPE: |
CLAYEY VERY RICH IN GYPSUM SKELETON AND VARIOUS MICRO-ELEMENTS. EQUIPPED WITH PERFECT NATURAL DRAINAGE AND AN ACCENTUATED SLOPE. |
| GRAPE VARIETIES: |
100% VIOGNIER |
| ALTITUDE: |
285 MT ABOVE SEA LEVEL |
| EXPOSURE: |
SOUTH – SOUTH EAST |
| SYSTEM OF TRAINING: |
GUYOT |
| PLANT DENSITY: |
5200 VINES PER HECTARE |
| YIELD PER HECTARE: |
70 QUINTALS |
| GRAPE HARVEST: |
SECOND DECADE OF AUGUST WITH METICULOUS SELECTION AND GRADUAL HARVESTING OF THE GRAPES ON THE PLANT. |
| VINIFICATION: |
ABOUT 15 DAYS AT A CONTROLLED TEMPERATURE AND FREQUENT THERMAL SWINGS THROUGHOUT THE FERMENTATION PROCESS. |
| MALOLACTIC FERMENTATION: |
NOT CARRIED OUT |
| REFINING: |
AFTER RACKING OFF, SOME 10 MONTHS FOR THE YEAST AND FINE LEES (SUR LIES) IN STAINLESS STEEL, TERRACOTTA AMPHORAE (ARTENOVA) AND UNTOASTED BALKAN OAK BARRELS. |
| COLOUR: |
STRAW YELLOW WITH BRIGHT GOLDEN REFLECTIONS |
| AROMA: |
THE VARIETAL HAS AN EXTREMELY RICH, BROAD AND EXTENSIVE CITRUS FRUITS BOUQUET, WITH BERGAMOT ZEST AND CANDIED APRICOT. CHARACTERISTIC SCENTED MINERALS AND FRAGRANT GLYCERINE NOTES, EVOCATIVE OF TOASTED DRIED FRUIT |
| FLAVOUR: |
EACH SIP IS VIVACIOUS AND FULL, CHARACTERISED BY THE TYPICAL NOTES OF FLINT STONE, SAPID AFTERTASTE WITH A LONG AND VIVID FINISH |
| ABV: |
12,5% VOL. |
| SERVING TEMPERATURE: |
RECOMMENDED AT 10 DEGREES C. |
| PAIRINGS: |
THIS PURELY GASTRONOMIC WINE GOES WELL WITH MAIN COURSES BUT IS ALSO EXCELLENT WITH AROMATIC AND SPICY INTERNATIONAL DISHES. |
ANNUAL PRODUCTION:
|
ABOUT 2.000 BOTTLES |
