21,96 € VAT included
A garnet-coloured red wine with purple hues, VINOCCHIO has an extremely clean nose and reveals each of its components one by one: first of all, wild berries, with sensations of blackberry, raspberry and then blueberry. These are followed by hints of more evolved and complex balsamic flavours that range from mint to eucalyptus, to finish with a slight mossy nuance. After the initial explosion of taste, there is a full mouth feeling, enveloping and harmonious. The significant acidity, which can be attributed to the altitude of the vineyards and the high thermal excursions, gives great freshness to this wine and supports its high alcohol content. VINOCCHIO’s really long finish and pronounced full-bodied flavour give a surprising sensation, allowing the taster to enjoy the marine origin of the vineyards’ soils. The balance, rare in its perfection, also entails a pleasant surprise worthy of a supreme wine
Denominazione: indicazione geografica tipica (IGT)
Vine variety: Merlot 60%, Cabernet Sauvignon 40%
Soil: soils of marine origin, from the Pliocene period, chalky and characterised by sandy topsoil and a deeper stratum of clay. The abundance of sea pebbles combined with sand, gives excellent permeability to the rhizosphere. The different types of sandstone and clay, which complement each other, offer a complex combination of nutrients for the plants. The availability of water and nutrients translates into an extraordinary balance that gives an extremely long ripening process. The grape harvest is late in the year; the first week in October for Merlot and the third week in October for the Cabernet Sauvignon.
Altitude: east facing, 500 metres above sea level
Winemaking: alcoholic fermentation carried out in a stainless steel tanks at a controlled temperature, malolactic fermentation in barriques. The winemaking is preceded by careful selection of produce on double sorting tables: on the first sorting table, all impurities are eliminated - bunches or parts of bunches that are imperfect; on the second, after de-stemming, each grape is examined and any unripe or imperfect ones that may have slipped through are then eliminated
Ideal serving temperature: 16 degrees