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BORGAIO IGT TOSCANA ROSSO

Varietal: Mostly Sangiovese, Merlot
Vineyard: Fonti and Meleto (Sangiovese), San Piero (Merlot) between 360 and 380 meters above sea level
Year vineyard planted: Between 1974 and 1997
Vines per hectare: 3,000/5,000
Yield per hectare: 5/6.5 tons
Training method: Spurred cordon and Guyot

Vinification: Stalks are removed and grapes are soft pressed: the must obtained is left to ferment spontaneously in stainless steel tanks at a controlled temperature of 25°C. After the alcoholic fermentation, the wine remains in contact with the skins for period of 15 to 20 days before it is transferred into cement vats to achieve the initiation and development of malolactic fermentation.

Ageing: The ageing process takes place in stainless steel tanks; only part is aged in barriques of second and third passage for about 10– 12 months.

Tasting notes: Deep ruby red, with notes of red berry fruits and hints of violet. Pleasantly fresh and round with soft tannins. Good persistence on the finish.
BORGAIO IGT TOSCANA ROSSO