VICARIO Sangiovese / Cabernet Sauvignon
2010 Vintage – 60% Sangiovese / 40% Cabernet Sauvignon
2013 Vintage - 70% Sangiovese / 30% Cabernet Sauvignon I. G. T. TOSCANA
Region: DOC Cortona area, Tuscany, Italy
Varietal: A blend of Sangiovese, the signature red wine grape of Tuscany, with Cabernet Sauvignon, probably the most famous red wine grape variety on Earth. Fresh aromas show off this wine’s attractive and distinctive personality. The Cabernet imparts fruit and body, while the Sangiovese adds flavor and structure.
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, together, 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 and the skins were pressed with the press-wine added. 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 deep purple hues. Black cherry, wild plum and spice aromas, alcohol richness is smoothly handled by the high acidity. Rich taste with persistent fruit and red berries flavors and soft tannins. It’s fruitiness makes it very easy to approach and has an extremely long finish.
Food Pairings: an excellent accompaniment to red meats, especially steak and roast beef or poultry and game.
Serving Temperature: 16-18°C