Giallo IGT - Cantina di Roberto Mascelloni

Viticulture

Amidst the hlly areas around the town of Castiglione D'Orcia luscious grapes are bloomed for the perfect bottle of wine

Area: 3.00ha.
Age plants: 15 years.
Soil: clayey tuff rich in skeleton.
Training system: spurred cordon.
Density of vines per hectare: 4600.
Average yield per plant: 1.5 kg / plant.
Exposure: south and north.
Altitude: 500 meters. a.s.l.

Vinification Process

Hand-picked harvest on the last week of September. Fermentation occurs separately for each grape variety at controlled at max temperature (28 ° C) for 14 days in stainless steel tanks. After a Malolactic. Refinement for Sangiovese vine in steel about 1 year, and for grape cabernet sauvignon and merlot in stainless steel.

Fermentation, the ageing is in stainless steel tanks. Bottling is after a roughing down filtration.

Key figures at bottling:
Alcohol: 13.42%
Total Acidity: 5.12g / l
Volatile acidity net: 0.56 g / l
Total sulfur dioxide: 58 mg /l.
Net dry extract: 28,20 g / l. pH: 3.48.
Sugar: 0,12 gr/l

Tasting notes

Ruby red: hints of cherries, black cherries, undergrowth and spicy aromas with a slight vegetal background. Taste is full, moderately tannic, with a final acidic vein that gives a pleasant persistence.