|
Poggio Antico |
|
|
Organoleptic Characteristics |
|
|
Color |
Extremely dark and concentrated. |
|
Bouquet |
Open, very persistent and clean. With wonderful aromas of blackberries, raspberries, coffee, spices and vanilla. |
|
Taste |
Rich, powerful, extremely concentrated, yet elegant and velvety. The silky and ripe tannins make it particularly smooth, pleasant and warm to the palate. Loads of plum, dark cherry and licorice, and a very very long finish. A wine that will keep and further improve for many years. |
|
Technical Characteristics |
|
|
Grape Variety |
Sangiovese 100% |
|
Alcohol by volume |
13.80% |
|
Net Dry Extract |
33.20 g/liter |
|
Total Acidity (in Tartaric Acid) |
5.83 g/liter |
| Volatile Acidity (in Acetic Acid) | 0.59 g/liter |
|
Soil Characteristics |
With Eocene origins, rich in clay, which ensures a perfect drainage. |
|
Vinification |
In 80-hectoliter stain-less steel tanks, truncated-cone shaped, at controlled temperature, which never exceeds 32°C. First fermentation lasted 16 days. Thanks to the particular technical characteristics of these tanks, which also have a completely removable lid, the punch-down system is used, instead of the pump-over procedure, in order to achieve a better and gentler extraction, avoiding the use of pumps. |
|
Aging |
48 months in total, 24 of which in new 500-liter French oak tonneaux. |
|
Bottle-aging |
Minimum 24 months of bottle aging before its release (end of January 2005). The wine was bottled in January 2003. |
|
Winemaker |
Carlo Ferrini |
|
|