The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Information
Vinification
Harvesting was early for two varieties—September 23 for Merlot and October 9 for Sangiovese—and the total crop was 130 quintals (14.3 tons). Fermentation occurred regularly at temperatures between 30 and 33°C. (86-91°F.). The wine was constantly pumped over the cap throughout fermentation and maceration, which lasted 25 days, somewhat less than the average period. The processes assured extraction of polyphenols of excellent quality that were powerful yet elegant. After 70 hectoliters (1,842 U.S. gallons) of wine were drained off, malolactic fermentation was induced with the use of a large percentage of barriques.
Maturation
After malolactic fermentation and assemblage on December 22, all the wine was placed in barrels of Allier oak, 80% of them new. The period of maturation lasted about 14 months. Afterward, clarification, carried out in the barriques, prepared the wine for bottling, which was effected on May 13, 1999. The harvest yielded 8,203 Bordeaux bottles and 400 magnums.
Technical data
Total acidity: 5,90
Volatile acidity: 0,46
pH: 3,45
Alcohol: 12,80
Total dry extract: 31,90
U.V.280: 76,00
