PAOLO III
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Controlled denomination |
IGT Toscana |
|
Production area |
Castelfiorentino, Montespertoli |
|
Harvest period |
Merlot first decade of September, Cabernet Sauvignon the last decade |
|
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 maceration on the skin takes place for 18/20 days at 28-30 ° with daily pumping over and delestage for ceding of phenols. The malolactic fermentation occurs spontaneosuly immediately after alcoholic fermentation |
|
Color |
Strong ruby red with burgundy tinges after maturation |
|
Aroma |
Intense, complex and elegant wine .Floreal notes of violet and fruit notes with overtones of small black and red fruit combined with spicy aroma of liquirice, cannels and notes of tobacco and leather |
|
Flavor |
The wine is soft and full body, with strong and delicious tannins, well balanced in each parts .Long lasting and roundly |
|
Alcohol |
13,5% |
|
Food pairing |
It goes with braised, game and roasted meat |
|
Serving temperature |
20 °C in wide glasses with mouth to close. |
|
Size |
CL.75 |