Aghiloro - IGT Maremma Toscana Rosso

Appelation: IGT (Typical Geographical Indication) Toscana Rosso Aghiloro

Grape Variety: Sangiovese 1/3, Petit Verdot 1/3, Teroldego 1/3 ; Oenologist: Vittorio Fiore and Barbara Tamburini

Characteristics:

Production Zone: the township of Orbetello in the Tuscan Maremma

Vineyard Surface: 3 hectares (7.5 acres) ; Year Of Planting: 2005

Exposure: southwest ; Altitude: 70 meters (230 feet) above sea level

Soil Type: sand and clay with a significant presence of stones ; Plantig Density: 5600 vines per hectare (2240 per acre)

Training System: Cordon de Royat for the Sangiovese, Guyot for Petit Verdot and Teroldego

Harvest Date: September 10th-20th ; Harvesting: hand picked into slatted packing cases

Yield Per Hectare: 5 tons (2 tons per acre)

Fermentation and Aging:

Fermentation: in stainless steel tanks ; Fermentation Temperature: 28° centigrade (82° Fahrenheit)

Fermentation Length: 7 days  ; Skin Conctat: 12 days

Aging: in stainless steel tanks ;

Bottle Aging: 2 months ; Production: 15,000 bottles (75 cl)

Alcohol By Volume: 13,5%

Notes: Equal parts of Teroldego, Sangiovese and Petit Verdot grapes. Assembled in Tuscany through great winemaking knowledge, made to entice the senses and enjoy the incredible land around the Mediterranean. Ruby red color and purple reflections with emanating aromas of blackberry, black currant, black cherry, and sweet cocoa, ending with balsamic and graphite highlights. Fresh and fruity taste, balanced between the softness of the alcohol and the composure of tannin supplied by the presence of Teroldego. Pairs well with Tuscan steak. Made only in steel.

Grapes Used: Sangiovese 34%

Petit Verdot 33%

Teroldego 33%