| Grape varieties |
Cabernet Sauvignon, Merlot, Sangiovese |
| Origin |
Area of Lamole, in the high hills of the commune of Greve in Chianti (FI) |
| Climate |
Altitude: 420-655 m. (1375-2150 ft.) a.s.l. |
| Soil composition |
Sandstones containing galestro (clayey schist) and macigno toscano, with insertions of alberese (stratified limestone). |
| Harvest |
Between the end of September and the second half of October, depending on the variety and exposition. |
| Vinification |
The three varieties of grapes, picked when perfectly ripe, are vinified with separate fermentations of the musts at variable controlled temperatures (between 24 and 28 °C; 75 - 82 °F) and “customized” maceration on the skins in order to highlight their specific aromatic and structural characteristics. |
| Ageing |
In barriques takes place separately for the component wines for the first 6 months, before proceeding with carefully calibrated assemblage and subsequent maturation of the blend for another 2 years in barriques. This is followed by bottling and at least 8 months’ bottle-aging before release onto the market. |
| Pairing |
Even though it is a wine of considerable structure, it demonstrates unusual versatility when it comes to food pairing, obviously within a range of dishes that is particularly strongly flavored and whose preparation is elaborate and therefore calls for a combination of concentration and agility on the palate. Red meats, rich poultry and game are its accompaniments of choice, either when prepared “simply” or in more baroque versions due to the cooking techniques or sauces involved. The wide territory of mature cheeses, too, is a field of exploration for this wine, which also supremely enjoys forays into exotic dishes with a corroborating piquant or spicy vein. |
| On offer |
Price Lamole di Lamole Lam'Oro 2015 HK$ 594.00
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