Trefonti Rosso Toscana IGT 1996 - Tenuta Valdipiatta

Type Rosso di Toscana IGT Production area Municipality of Montepulciano Grapes Sangiovese, Cabernet sauvignon, Canaiolo Nero Training system Spurred cordon and Guyot Yield 60 quintals/ha Vinification Vinification in steel tanks at a controlled temperature between 24 and 28 °C. Maceration on the skins for 20-25 days. Daily pumping over and délestage at the beginning and mid-fermentation. Spontaneous malolactic fermentation in temperature-controlled steel tanks. Maturation and refinement After an 18-month refinement period in 500 liter French oak tonneaux and/or 30 or 50 hl Slavonian oak barrels, the wine is left to refine in the bottle for a further 24 months. Recommended pairings Dishes with a good structure, it goes perfectly with rich pasta dishes, savory risottos, grilled or stewed red meats, baked or stewed game, roasts and aged cheeses. Serving temperature 18 °C. Production in no. of bottles from 3,000 to 6,000