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Cignale Colli della Toscana Centrale IGT 2018 - Castello di Querceto
€52.02
VAT included
A great Supertucsan, a Bordeaux blend, certainly one of the most important wines produced by the Castello di Querceto company, Il Cignale stands out for its characteristic and original organoleptic profile at the same time; it is certainly the best known of the François family business, produced for the first time with the 1986 vintage. It comes from a 4-hectare vineyard planted in 1981 at an altitude between 490 and 520 meters, with a density of five thousand vines per hectare and after a maturation of about 2 years in French oak barriques, plus a further refinement of over 6 months. The base is Cabernet Sauvignon (80-90%) accompanied by Merlot. Cignale (Tuscan dialect expression to indicate the wild boar, an animal depicted in several versions on the labels), like all the wines of Castello di Querceto , has the characteristic of longevity. In the family cellar, among the shelves rest dusty bottles of Chianti Classico from 1909, 1911, 1916, and among these, five examples of the historic 1904 vintage are still on display. Wines over 20 years old, incredibly rich in color and with perfumes and aromas still young, well balanced between the fruit and the never invasive wood. Another characteristic of Cignale is that beyond the origin of the blend, what "brands" the wine is above all the territory. In a "blind" tasting with other wines, even those based on Sangiovese, it is not uncommon (especially with older vintages) to have doubts whether it is a product originating from local grapes, such as Sangiovese, or international ones, as in this case Cabernet Sauvignon and Merlot.
Müller Thurgau Musivum grapes come from two different Cembrane areas characterized by optimal exposure and altitude. The two vineyards are harvested separately, a few days later than the average ripening. The grapes are harvested early in the morning to preserve their freshness thanks to the low temperatures; the harvest is carried out strictly by hand, selecting the individual bunches in the field. The conferment takes place in perforated containers and the bunches are kept in the cold room for one night, in order to enhance and transfer the aromas present on the skin to the future must. With the same purpose, they are subjected to cryomaceration in the press, for 4-5 hours, at a temperature below 10 ° C. With a special pressing program, oxidation of the extracted must is avoided. This must is left for several days in the tank (cold relaying), with periodic suspension of the lees, so that the fibers and solid particles coming from the skins and pulp can still release their aromatic components to the must. remove these particles, the musts are inoculated with different yeasts between the two batches, and in any case aromatically neutral - so as to best respect the primary aromas of the grape - and fermented at about 17 ° C until the sugars are completely consumed. then aged for three months separately and then, once combined, the wine is aged for another year on the fine lees, always in small steel tanks. After bottling there is a period of refinement for at least six months in the bottle.