N’Etrusco IGT Toscana

Red wine Sangiovese 50% – Merlot 25% – Cabernet 25%

Terrain: foothill area, medium texture, clay/calcareous, dry.
Vineyard: 5.100 plants/ha, spurred cordon training system
Yield: 70-80q/ha.
Grape varieties: Sangiovese 50%-Merlot 25%-Cabernet 25%.
Harvest: 1^st and 2^nd half of September.
Vinification: 7 days of fermentation on pomaces in steel tanks at controlled temperature, with delestage and speed cooling.
Ageing: 6 months in steel tanks. Malolactic fermentation
Alcohol: 14% – Total acidity: 5.60.
Serving temperature:  18-20°C
Organoleptic properties: Bright ruby red color. Scents of red fruits, cherry and blackberry. Warm and soft flavor, with good persistency on the palate.
Food matchings: meat- based first courses (ragù, game), white meat-based dishes, Cacciucco fish soup, salt cod, Tuscan soups.

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