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Wine Description
The Story
Grapes: Sangiovese ( Capannelle), Merlot (Avignonesi).
Vinification: Red, fermentation on the skins in truncated cone-shaped oak vats, with 15-20 days’ maceration.
Yeld (h/l) per hectar: 30 tons (1,2 per acre).
Aging in wood: 18 months
Wood Type: French barriques, fine-textured oak, medium toasting
Total production: 15.000 bottles (750 ml.), magnum, 3 litres and 6 litres are also available.
Description: Intense, brilliant ruby red, with purplish reflections. The bouquet jumps out of the glass, almost overwhelming in its intensity. Toasted aromas of vanilla, tobacco and coffee. Floral notes evolve over several minutes, meshing with the other components; cherry, myrtle and strawberry blend beautifully in ample, persistent complexity. The palate exhibits both remarkable, finesse and structure; full and complex, its tannins are sweet and mellow, its texture pleasingly silky. The delicate acidity and sweet polyphenols are in total synergy, supporting the wine’s notable structure. Its magnitude and body enhances red fruit aromas and nuances of tobacco, vanilla and leather.
To be served with: important meats, roasted wild fowl, game, dry, strong and tasty cheeses. Excellent as meditating wine.
Conservation: keep at constant humidity and temperature (14°/16°- 80°/90°) horizontal. The presence of phenolic substances guarantee long life and freshness.
Serving: serve at least 30 minutes of oxygenating in a large tulip-shaped glass
Wine Information
The 1988 harvest was exceptional in Tuscany. This event encouraged the Capannelle winemaker Raffaele Rossetti to put into action the innovative plan of coupling the Sangiovese from Capannelle with a Merlot cultivated in Tuscany. The Merlot chosen was produced by the brothers Alberto and Ettore Falvo, owners of Avignonesi di Montepulciano. Hence, a great red wine, 50&50, was born - an equal part blend of the Sangiovese from Capannelle and the Merlot from Avignonesi di Montepulciano.
Grapes: Sangiovese ( Capannelle), Merlot (Avignonesi).
Vinification: Red, fermentation on the skins in truncated cone-shaped oak vats, with 15-20 days’ maceration.
Yield (h/l) per hectar: 30 tons (1,2 per acre).
Aging in wood: 18 months
Wood Type: French barriques, fine-textured oak, medium toasting
Total production: 15.000 bottles (750 ml.), magnum, 3 litres and 6 litres are also available.
