Vallepicciola
Pievasciata Rosso 2021
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Sangiovese |
| Aging | In barriques for about 8-10 months. Bottle-ageing: 4-6 months. |
Description
Still red from Tuscany IGT, 14% ABV, produced by Vallepicciola. Blend: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Sangiovese. 0.75 L bottle, 2021 vintage. A red wine made from the Pievasciata vineyards in the municipality of Castelnuovo Berardenga, where the Bolfo family has revitalized an ancient convent. Ample aromas of dark fruit, pleasant balsamic fragrances, and spicy notes. Intense ruby red with purple highlights. Rich and harmonious on the palate, a wine that perfectly expresses the character of the Tuscan terroir.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1996
- Oenologist: Alessandro Cellai coadiuvato da Erasmo Mazzone
- Bottles produced: 500.000
- Hectares: 107
In this 265-hectare property, where centuries-old woods intertwine with more than 4,000 olive trees, 107 hectares of excellent vines are skilfully cultivated, each with its own unique and precious history: Sangiovese, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc and Chardonnay. Read more
| Name | Vallepicciola Pievasciata Rosso 2021 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Vallepicciola |
| Origin | Pievasciata, Castelnuovo Berardenga |
| Climate | Altitude: 380-400 m. a.s.l. |
| Soil composition | Limestone and clay with presence of marl and alberese. |
| Cultivation system | Spurred Cordon, Guyot. |
| Plants per hectare | 5000 |
| Harvest | Third ten days of September, grapes mainly from the Val di Picciola, Casuccio and Mordese vineyards. |
| Wine making | Alcoholic fermentation and maceration in steel tanks at controlled temperature for about 10 5 days. Malolactic fermentation in French oak barriques. |
| Aging | In barriques for about 8 0 months. Bottle-ageing: 4-6 months. |
| Allergens | Contains sulphites |