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RANCOLI 2016

Denomination: Vermentino I.G.T. Toscana

Grape varieties: Vermentino

Altitude: 270 m s.l.m.

Soil: medium-textured with prevalence of sandy component

Age of vineyards: 10 years

Training system: guyot - cordon spur

Planting density: 5,000 plants per hectare

Yeld per hectare: 7 tons

Yeld of grapes in wine: 55%

Vinification system: maceration for 10-12 hours at 8-10° C

Primary fermentation: steel at 11-12° C

Malolactic fermentation: 4-5 months in the bottle

Colour: bright straw yellow with greenish highlights

Perfume: Complex, intense and persistent, very fruity with notes of apple, pear and tropical fruits such as pineapple and banana.

Flavour: fresh, with an excellent balance of structure and acidity; lengthy intensity and persistence.

Alcohol content: 12,5 % vol.

Total acidity: 5,80 g/l

PH: 3,25

Dry extract: 22,75 g/l

Serving temperature: 10-12° C

Food matches: given the complicity and harmony between freshness and softness, it offers versatile accompaniments throughout the meal, starting with fish-based hors d’oeuvres, first courses with vegetables and fresh cheeses, and with baked fish. Excellent with maltagliati with cuttlefish ink, lobster and fresh cherry tomatoes garnished simply with a fruity extra-virgin olive oil.

Number of bottles produced: 10.000

Climate and vintage: The winter season featured fairly mild temperatures and not much rainfall. A fair quantity of rainfall during the spring, combined with the high temperatures of the period, meant that budding began in the first decade of April, permitting a good fruit set. The fairly hot summer with little but well-distributed rainfall enabled a very homogenous veraison of the grapes. Control of the shoots, management of the greenery and the terrain and an attentive thinning of the bunches enabled us to obtain excellent grapes, in terms of both health and quality, with the perfect balance of sugars and phenolic substances.

Vinification and aging: As soon as gathered, the bunches were rapidly transported to the cellar where they were cooled to maintain the temperature at 10°C so as not to altar the varietal aromatic legacy of the grapes. After this the must was left in contact with the skins for between 10 to 12 hours at 8° -10° C. After destemming and a soft pressing, again at a temperature of 8° -10° C in complete absence of oxygen, the first-pressing must was kept for several hours at a temperature of 10° C to clarify in a natural manner before fermentation. It was then decanted into stainless steel tanks, where the first part of the alcoholic fermentation took place at controlled temperature, not over 11° - 12° C. A brief period in stainless steel tanks at a temperature of 14° C (to maintain the fragrance unaltered) was followed by a period of refinement in the bottle of around 4-5 months.

Tasting notes: The colour of this wine is a bright straw yellow with greenish highlights. The perfume is complex, intense and persistent, very fruity with notes of apple, pear and tropical fruits such as pineapple and banana. The flavour is fresh, with an excellent balance of structure and acidity; features lengthy intensity and persistence.