CAPRIANO DEL COLLE
Grapes: Sangiovese, Marzemino and Merlot.
Vinification: The harvest is done manually, selecting the grape brunches with great care, placing them in small crates. These are then quickly transported to the cellar for immediate dissemination and crushing (the separation of the grape berry from the grape stalk – pressing of the grape berry). The must is left in contact with the skins and pips (maceration) throughout the fermentation process to help extract colour, aromas and structure for a variable period of time (from 5 to 30 days or more) according to the grape’s variety and year’s harvest. The fermentation is conducted at a temperature of approximately 25°C; followed by the separation of the wine from the skin and pips. Subsequently follows an ageing on lees for the whole of the winter refined furthermore for at least 90 days in an acclimatized environment.
Colour: Ruby red with purple hues of notable intensity.
Nose: Aromas of flowers, such as: violet and fruits: cherry, blackberry, raspberry.
Mouth: Noticeable the elegant structure of Sangiovese and Marzemino, as well as the smoothness of Merlot.
Servicing Temperature: 18°C