LEONE X MEDICI
|
Controlled denomination |
IGT Toscana |
|
Production area |
Castelfiorentino, Montespertoli |
|
Harvest period |
Merlot firts decade of September, Cabernet Sauvignon and Sangiovese last decade of September |
|
Growing system |
Guyot and spurred cordon |
|
Density for hectare |
5.000 vines/hectare |
|
Soil type |
Medium mixture soil |
|
Vineyard altitude |
150 mt slm |
|
Yield |
50 Q.li/Ha |
|
Fermentation |
The grapes are fermented separately in cement and steel vats with selected yeast. the period of maceration is different for each grape and every vintage , the temperature is between 28-30°C with frequent pumping over and delestage every day to foster the ceding of phenols. malolactic fermentation occurs spontaneously immediately after alcoholic fermentation |
|
Color |
Intense ruby red with hints of garnet after aged. |
|
Aroma |
Red berrries , blackberry, spicy overtones that remind vanilla, black peppercones and juniper. a balsamic note completes the olfactory profile. |
|
Flavor |
In the mouth is warm, gritty and savory with elegant and silky tannins. wine austere and elegant |
|
Alcohol |
13,5% |
|
Food pairing |
It goes with red meat , game and seasoned cheese. |
|
Serving temperature |
18 °C in wide glasses with mouth to close. |
|
Size |
CL.75 |