Project Description

Red Wines » Palpedrigo

PALPEDRIGO

VINE VARIETY
Sangiovese, Cabernet, Merlot.

VINEYARDD’ORIGINE
Name: Monte Rosso, Ospedaletto.
Exposure: east, south-east.
Soil: clay with limestone and sand content.

TRAINING SYSTEM
Spurred cordon.

DENSITY OF PLANTING
5000 vines /ha.

YEAR OF PLANTING
1990.

HARVEST
First half of October.

HARVEST METHOD
Harvest by hand, by selecting the right grapes, with previous additional thinning out.

FERMENTATION
Grapes are destemmed and crushed, transported into fermentation vessels at a temperature of 28/30° C. The must stays in contact with the skins to allow the extraction of colour and tannins for extra 10 days.

AGEING
After racking the wine and malolactic fermentation, the wineages in barriques for 12 months. The wines undergo fermentation separately: cabernet and merlot stay in contact with the skins 5-6 days longer than Sangiovese. Before bottling the wines are blended in this proportion: 40/50% sangiovese. 6 months in bottle before the release.

FEATURES

Colour: ruby red colour.

Nose: delicate fruity aromas with elegant nose.

Mouth: very soft and harmonic taste. Good balance between tannins and acidity, by allowing long persistence.

Served with: roast meat, veal, roast pork saddle and mild/strong cheese.

Service temperature: to be served at 16° C..

Capacity: lt. 0.75 – lt. 1.50.