TM

SALUTE!

The pleasure and passion of the table.  

 

VICARIO   Sangiovese

2010 Vintage – 100% Sangiovese

2013 Vintage - 100% Sangiovese D.O.C. CORTONA


Alcohol: 14.5%

Region: DOC Cortona area, Tuscany, Italy

Varietal: Sangiovese, whose name derives from the Latin for the "blood of Jove", is Italy's most widely planted variety and particularly the signature red wine grape of Tuscany, where it is believed it originated. It produces wines that are spicy, have high acidity, moderate to high tannins with smooth texture and medium body.  The flavors have a hint of earthiness and are usually not boldly fruity.

Vineyard: The vineyard of S.A. Sant’Andrea a Bacialla SRL, where  the wine is produced, covers a total of 10 acres in the DOC production area of Cortona, on the hills overlooking the Chiana valley, not far from the shores of lake Trasimeno. Situated at an altitude of between 380 and 430 meters above sea level with southwestern exposures, the vines are planted at a density of about 2100 vines/acre kept at simple Guyot cordon.   Although the certification is currently pending, S.A. Sant’Andrea a Bacialla SRL practices organic/biodynamic viticulture.

Harvesting: Harvested in early October, exclusively by hand

Winemaking: Grapes were fermented in stainless steel tanks without the addition of sulfites or extraneous yeasts. The natural alcoholic fermentation of the must followed over a span of 30-35 days with daily delicate pump-over and a naturally occurring maximum temperature of 28°C. The free-run wine was pumped off into stainless steel tanks. Full malolactic fermentation did not naturally occur till the spring, giving the wine more time for good color, aromatic and tannic extraction.

Tasting Notes: Deep ruby red, with purple hues. Black cherry and spice aromas, with mineral and floral accents. Rich taste with soft tannins, delivering persistent black-fruit flavors with consistent acidity and a lingering finish.

Food Pairings: Serve with every day fare, such as tomato-based pasta sauces, grilled meat and poultry.

Serving Temperature: 16-18°C