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SOIL: clayey
VINES: Sangiovese 90%, Canaiolo 10%

VINE DENSITY / HECTARE: 5000 vines / ha

ROW EXPOSURE: South / South East

ALTITUDE: 350 m
TRAINING SYSTEM: spurred cordon

HARVEST METHOD: Manual
HARVEST PERIOD: End of September, beginning of October

YIELD HA: 80 ql / ha
CRUSHING: So¼ce
VINIFICATION: in steel barrels at a temperature of about 25 ° C

AGING: in the bottle for 30 days
COLOR: purple red tending to ruby

AROMA: fresh red fruits and mineral scents
TASTE: quite intense with the presence of tannins

PAIRING: cold cuts, fresh cheeses, first courses

SERVING TEMPERATURE: 14 ° -16 ° C.
ALCOHOL: 12%
RESIDUAL SUGAR: 2g / L

RED MANTILE IGT

€20.00Price
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