2019

IGT Costa Toscana Suggestione Rosso

Gastronomic wine to combine with succulent dishes as well as typical cured meats and tasty cheeses.

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NAME: COSTA TOSCANA IGT ROSSO
AREA OF PRODUCTION: MASSA MARITTIMA (GR) – MAREMMA 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: SANGIOVESE WITH A SMALL ADDITION OF RED GRAPES AUTOCHTHONOUS VINES (ALICANTE AND CABERNET SAUVIGNON)
ALTITUDE: 285 MT ABOVE SEA LEVEL
EXPOSURE: SOUTH – SOUTH EAST
SYSTEM OF TRAINING: SPURRED CORDON
PLANT DENSITY: 5200 VINES PER HECTARE
YIELD PER HECTARE: 85 QUINTALS
GRAPE HARVEST: MID SEPTEMBER WITH SLIGHT OVER-RIPENING OF PART OF THE TOTAL LOAD OF GRAPES ON THE PLANTS.
VINIFICATION: ABOUT 14 DAYS WITH FREQUENT PUMPING AND WETTING, WITH AT LEAST 2 DELESTAGES IN THE COURSE OF THE WHOLE FERMENTATION PROCESS.
MALOLACTIC FERMENTATION: COMPLETELY CARRIED OUT IN STAINLESS STEEL
REFINING: ABOUT 6-8 MONTHS AFTER RACKING IN STAINLESS STEEL ON OWN YEASTS AND FINE LEES (SUR LIES)
COLOUR: RUBY RED WITH BRIGHT VIOLET REFLECTIONS
AROMA: RICH, BROAD AND FRAGRANT BOUQUET OF RED FRUITS AND SPICES WITH CHARACTERISTIC FLORAL SCENTS
FLAVOUR: FRESH AND CRUNCHY, TONIC AS A GUSTATORY STRUCTURE. ON THE PALATE IT IS HARMONIOUS AND VINOUS WITH SOFT AND ENVELOPING TANNINS
ABV: 13,5% VOL
SERVING TEMPERATURE: RECOMMENDED AT 14-16°C
PAIRINGS: GASTRONOMIC WINE TO COMBINE WITH SUCCULENT DISHES AS WELL AS TYPICAL CURED MEATS AND TASTY CHEESES
ANNUAL PRODUCTION: ABOUT 10.000 BOTTLES
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