Description

The freshly hand-picked grapes undergo a brief cold maceration. Fermentation continues for 20 days at a low temperature (about 15° C). The wine obtained, after a period of storage in stainless steel for about 6 months, is transferred to wooden barrels for about 3 months of refinement. Refinement in bottles lasts at least 6 months.

“Corpo Santo” Red Wine Tuscan IGT has an intense ruby red colour with light brick red notes. The scent is ethereal, very intense and enveloping, with strong sensations of ripe fruit and jam, combined with hints of spice and leather. In the mouth it is immediately ready, with an easy approach to any palate, very harmonious and pleasant and with an excellent persistence. It goes perfectly with game dishes, important red meats and mature cheeses.

It should be served after a good decantation of at least 2 hours at a temperature of about 18° C.

It has an alcohol content of 14.5%.

Production method

After manual harvesting, the must undergoes slow fermentation in stainless steel tanks at a controlled temperature of about 24° C for a period of 20 days, then the skins continues the maceration into the wine for up to 50 days. After vinification, the wine obtained is placed in wooden barrels with a capacity of 500 liters called Tonneaux for 18 months for his maturation. The wine is also aged in the bottle for other 12 months before release to consumption.