Der Weungut Toalaini macht ab den Jahrgang 2019 den Picconero mit Merlot Traube
Soil Lime and clay with a considerable presence of gravel size stones Yield 50 qt/ha Vineyard technique Vine age Plantings completed in spring 2000 Plant density 6,900-11,000 plants per hectare Production 7900 bottles (2009); 16,500 bottles (2010); 15,500 bottles (2011); 4,200 (2014); 9,000 (2015); 2,500 (2016) Winemaking Grapes are first selected during harvest in the vineyard and then by an optical sorter when they arrive at the winery; they are destemmed and the whole berries are immediately placed in French oak fermenters. Alcoholic fermentation Fermentation is temperature-controlled, and the must is kept in contact with the skins for 30 days. The wine is put in 100% new, open top French barriques where we perform soft manual punch down. Maturation The wine then ages in 100% new French barriques for 18 months, of which 6 months are on the fine lees. The wine is then bottled and rests another 12 months before shipping. Tasting notes Rich, concentrated and muscular, yet wonderfully balanced with big tannins and deep tiers of cherry, plums and wild berries, and nuances of spice, vanilla and licorice. A long flavorful aftertaste echoes with juicy fruit and mouthwatering tannins for minutes afterwards. Sensual and you
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