Toscana IGT Verrazzano Rosso
Grapes varieties: Sangiovese, Merlot and Trebbiano Toscano
Vinification: Fermentation at a controlled temperature of 26-28°C and a maceration period of 6-7 days with delicate fulling
Fining: Obtained in Inox vessels for about 8 months, followed by a period of minimum 3 months in bottles
Tasting: Ruby red color with violet hues, harmonious taste, balanced structures. The nose presents a good intensity with fragrant notes of red fruits and floral. attractive, pleasant wine, suitable to the contemporary “fusion” cuisine.
Typology: IGT Tuscan red wine
Grapes varieties: Sangiovese and complementary red and white grapes from the estate
Alcohol: 13,00% vol
Production area: Greve in Chianti
Soil: prevalence of limestone
Harvesting: Done by hand, average grapes/hectare quantity: 75 quintals
Vinification: fermentation at a controlled temperature of 26-28°C and a maceration period of 6-7 days with delicate fulling
Fining: obtained in medium size Inox vessels for about 8 months, followed by a period of minimum 3 months in bottles
First vintage: 2000
Average annual production: 80.000 bottles
Available sizes: 750 ml – 3 lt
Coupling: main courses, white meat, fresh cheese, vegetable dishes
Suggested serving temperature: 15-17 °C