: loc. Lippo, Pieve Santo Stefano
: m. 200-250 a.s.l.
terreno: clayey loam, with a neutral to sub-acid reaction, rich in mineral elements and poor in organic substance
planting density: approximately 5,000 plants/ha
production: 65-70 q.li/ha
Grapes : : Sangiovese
color: ruby red, with cherry-red notes
profumo: elegante e raffinato, dalle chiare note di mora e ciliegia.
sapore: secco, sapido e fresco, di buona struttura, piuttosto persistente.
Destemming-crushing, maceration on the skins between 20 and 25 days depending on the vintage with periodic and regular pumping over of the must on the pomace. In addition to pumping over, some délestage are practiced. After alcoholic fermentation, malolactic fermentation and aging of the product take place in steel containers for 5-6 months.
BOTTLING AND AGING
After a slight clarification it is bottled and after a short period in the bottle it is ready to be consumed in its full expression.
qualification: Dry red
accompagnamento: a well-structured, gentle and decisive wine, particularly suitable for traditional Tuscan dishes based on medium-aged cheeses, but also roasts and red meats.
Serving temperature: 17°/18°
modo di servizio: uncork a few hours before consumption but do not put in a stirre.