San Filippo - Rosso di Montalcino Lo Scorno 2022
Rött vin från Toscana Italien« Tillsammans med sin vinmakare Paolo Caciorgna har Roberto Giannelli fått allt större framgångar och signerat många viktiga årgångar, särskilt Le Lucere cru som fick 100 poäng av James Suckling. Enligt vingurun är Robert Parker och San Filippo hem för några av de bästa Brunello boutiquerna idag, med viner som visar den kraftfulla sidan av Brunello med riklig inre grace. »
| Per flaska: | Per låda: | |
| Pris |
349kr
|
2094kr
|
| Distrikt | Toscana |
| Druvor | Sangiovese |
| Årgång | 2022 |
| Procucenter | San Filippo |
| Artikelnr | 4088 |
| Beställningssortiment | |
| Lagerstatus | |
| Fraktkostnad | 169:- |
|
Fyllighet |
Fruktsyra |
Strävhet |
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Druvor
Sangiovese Grosso
Tasting note
The San Filippo Rosso di Montalcino lo Scorno has a soft earthiness with iris root, lilac, cherry cola, redcurrant and freshly tilled soil. These aromas are capped by easy freshness and dusty tannins that set it up for slow-cooked pulled pork. The wine has nice grip on the palate, making it a good food choice.
San Filippo has been certified for organics since 2013. The estate has 10 hectares of vines over four parcels in the northeast corner of the appellation. The two main parcels are named Le Lucére (which makes its own single-vineyard Brunello designate) and San Filippo.
Robert Parker Wine Advocate
Production area The vineyard is located on the East side of Montalcino, at the attitude of 260/310 meters a.s.l. North/North East exposed, the soil is “Pietraforte Formation” type, clayey soil with compacted sandstone banks varying in thickness from centimeters to a meter, intense brown colour.
Grape variety Sangiovese 100%
Planting density 4.500 plants/hectare
Grape yield per hectare 8.000 kg of grapes
Harvest The grapes are handpicked at the end of September
Vinification and Ageing The alcoholic fermentation is conducted in thermo-regulated stainless-steel vats, maceration times are: 2 days of cold maceration at 10°C then 5-6 days at 25-28 °C during fermentation. The malolactic fermentation took place in cement vats. Afterwards is aged for 10/12 months in 20-30 HL oak cask.
Bottles produced 15.000
Alcohol 14,5%
Sensory characteristics The colour is ruby red; to the nose the perfume is clean and intense. Reminiscent of red and black fruits, enhanced by fresh balsamic notes. To the palate it offers a good body, full and balanced with silky tannins. Fresh and long finish that harks back to the first olfactory notes.
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Nyhet
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