Smeriglio Sangiovese Cortona doc
Grapes: Sangiovese 100%
Sangiovese was harvested the first week of October. After destemming and light crushing were vinified separately; maceration took place in stainless steel tanks over a period of 22 days, during which time alcoholic fermentation was also completed, at a temperature never exceeding 26 °C. The resulting wine is typical in colour and acidity, very structured but soft on the palate, without any astringency. The wine were then transferred to new French oak barriques (Troncais, Nevers and Alliers medium toasting) where malolactic fermentation was completed by the year's end. The wine were then racked, blended and then returned to the barrels for about 12 months aging, followed by aging for about 6 months in bottles before release.
Brilliant light ruby red colour.
At the nose reveals tipical aromas of violet and cherry. Spicy notes of black pepper and juniper berries. Balsamic hints.
Fresh and warm, with soft and silky tannins sustained by a seductive tanginess. Medium boby and floral finish.
Riccardo e Benedetto Baracchi
The Baracchi Estate is located on a beautiful hill with a wonderful view of the Valdichiana Valley, Under the Tuscan Sun.
Riccardo, with his son Benedetto, strongly desired to join the world of hospitality, good cuisine and wellness with the production of great wines linked by energy and passion to continue the family tradition of grape growing and grape-growing, which began in 1860, adding now a modern and high quality character. Riccardo and Benedetto with the enologist Stefano Chioccioli which from the begin collaborated to realize a modern and dynamic farm.
An invitation to taste the evolution of an ancient family tradition.
|denomination||Sangiovese Cortona doc|
|winemaking||After destemming and light crushing were vinified separately; maceration took place in stainless steel tanks over a period of 22 days, during which time alcoholic fermentation was also completed, at a temperature never exceeding 26 °C.|
|Ageing||Il vino è stato poi trasferito in barriques nuove di rovere francese (Troncais, Nevers e Alliers media tostatura), dove la fermentazione malolattica si è conclusa entro la fine dell'anno. Il vino è stato poi travasato, miscelati e poi è ritornato nelle barriques per circa 12 mesi di invecchiamento, seguita da invecchiamento per circa 6 mesi in bottiglia prima della commercializzazione.|
|Food Type||It goes well with succulent meats, low roasts court and game, mature cheeses.|