||20% Cabernet Sauvignon, 75% Sangiovese, 5% Syrah
||Massa Marittima - Locality “Poggio all’Avvoltore”
||Clayey, rich in skeleton, tend to be alkaline.
||Second and fourth week of September and the first and second week of October.
||Fermentation in temperature-controlled cement tanks. “Remontage” is twice daily for the first ten days. The wine is then left for a further 15 days in contact with the skins before being racked and immediately returned in 225 litres barriques (80% new), where malolactic fermentation takes place.
||In wood barrels lasts about a year and during this time “delestage” (devatting) takes place. The wine is then bottled and left to refine for another 6 months before being sold to the public.
||The powerful tannin cleans the palate when eating meat dishes, especially those cooked with a tomato sauce, and also when eating aged and strong cheese.
||Price Morisfarms Avvoltore 2015 € 29.76