Description
Vintage: Merlot – Cabernet Franc
Age of the vineyards: vines planted between 2001 and 2002
Type of soil: clay and limestone marl soil
Exposure and altitude: north/west – 1313 feet asl (400 meters slm)
Training system: spurred cordon
Plantation density: 6.000 vines/ha
Harvest: the grapes are harvested and sorted by hand
Average Yield: 5000 kg/ha
Vinification: fermentation in stainless steel vessels at a controlled temperature between 22 and 24° C. with multiple daily pump-over processes. Maceration time: from 18 to 21 days with chemical and sensory analysis throughout the whole period
Aging: 30 months in new French oak barriques
Characteristics: an intense vermilion red wine with shades of violet. The aroma has fruity notes of blueberries, blackberries and black currant enriched by hints of vanilla and chocolate coming from the wood. The mouth-feel is of a well structured, full-bodied wine with and intense tannic favour and a very long after-taste enhanced by balsamic notes. Its characteristic acidity gives Poggiomandorlo remarkable freshness and great potential for evolution over the years
Alcohol by volume: 14,5%
Food pairings: first courses with game sauces, spicy roasted meat, stewed and braised red meat, civet. Matured cheese. For those who dare… plain bitter chocolate
Serving suggestions: wide, open wine glasses. Best serving temperature 18° C., decanting is strongly recommended
