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Poggio Antico |
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Organoleptic Characteristics |
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Color |
Intense ruby red, with purple reflections. |
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Bouquet |
Concentrated, with hints of black ripe wild fruit, mocha, cocoa and spices. |
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Taste |
Warm, intense, with hints of black fruit, leather and black pepper. On the palate it is concentrated, round and youthful. Very good aging potential. |
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Technical Characteristics |
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Grape Variety |
Sangiovese 50% - Cabernet Sauvignon 50% |
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Alcohol by volume |
13.45% |
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Net Dry Extract |
35.33 g/liter |
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Total Acidity (in Tartaric Acid) |
5.70 g/liter |
| Volatile Acidity (in Acetic Acid) | 0.52 g/liter |
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Soil Characteristics |
With Eocene origins, rich in clay, which ensures a perfect drainage. |
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Vinification |
In 80-hectoliter stain-less steel tanks, truncated-cone shaped, at controlled temperature, which never exceeds 32°C. First fermentation lasted 14 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. |
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Aging |
30 months in total, 18 of which in 500-liter French oak tonneaux. The two varietals are blended together at the end of the aging in wood. |
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Bottle-aging |
Minimum 12 months of bottle aging before its release (end of January 2005). The wine was bottled in January 2004. |
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Winemaker |
Carlo Ferrini |
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