
PEROLLA ROSSO
Это красное вино производится в основном из сорта “мерло” с добавлением “чильеджоло”, “каберне совиньон” и “санджовезе” в меньших количествах. Брожение происходит в стальных ваннах с короткими периодами мацерации, а розлив осуществляется весной, следующей за периодом сбора урожая. Молодое вино с хорошей ароматической свежестью и приятной питкостью.
ХАРАКТЕРИСТИКИ
- ТИП
- Маремма Тоскана Igt (Maremma Toscana Igt)
- РАСПОЛОЖЕНИЕ ВИНОГРАДНИКОВ
- Поместье "Перолла" (Perolla) (Масса Мариттима, Гроссето)
- ВЫСОТА
- 100/150 метров (над уровнем моря)
- ОСОБЕННОСТИ ПОЧВЫ
- Почва состоит из осадков плейстоцена, характеризующихся красновато-бурым глинисто-песчаным грунтом с галечным материалом. Имеются участки с преобладанием более компактной и богатой микроэлементами илисто-глинистой составляющей.
- СИСТЕМА ВОЗДЕЛЫВАНИЯ
- "Кордоне сперонато"
- СОРТОВОЙ СОСТАВ
- "мерло" 50%, "каберне совиньон" 20%, "чильеджоло" 20%, "санджовезе" 10%
- ПЕРИОД СБОРА УРОЖАЯ
- "Мерло": 10 сентября, "каберне совиньон": 4 октября, "чильеджоло": 18 сентября, "санджовезе": 25 сентября
- ВИНИФИКАЦИЯ И ВЫДЕРЖКА
- Брожение в контакте с кожицей в течение 9 дней при температуре 28-30˚С. Яблочно-молочное брожение и недолгая выдержка в стальных резервуарах.
- КОЛИЧЕСТВО ПРОИЗВЕДЕННЫХ БУТЫЛОК
- 18.000
- ТЕМПЕРАТУРА СЕРВИРОВКИ
- 14-16° C
- КРЕПОСТЬ
- 13% Vol
- ОБЩАЯ КИСЛОТНОСТЬ
- 5,0 г/л
- СОДЕРЖАНИЕ САХАРА
- 2,5 г/л
- TYPE
- Maremma Toscana Igt
- VINEYARD LOCATION
- Perolla Tenuta (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres
- SOIL PROFILE
- The area was formed in the Plaistocene era and displays plebby, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micrnutients.
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Merlot: 50%; Cabernet Sauvignon: 20%; Ciliegiolo: 20%; Sangiovese: 10%
- HARVEST
- Merlot: 8 September Cabernet Sauvignon: September 30 Ciliegiolo: 14 September Sangiovese: 21 September
- VINIFICATION AND MATURATION
- Nine days fermentation on the skins at 28-30°C followed by malolactic fermentation and brief maturation in steel
- BOTTLES PRODUCED
- 18.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL
- 13,5% Vol
- TOTAL ACIDITY
- 5,1 g/l
- RESIDUAL SUGAR
- 4,2 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARD LOCATION
- Perolla Tenuta (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres
- SOIL PROFILE
- The area was formed in the Plaistocene era and displays plebby, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micrnutients.
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Merlot: 50%; Cabernet Sauvignon: 20%; Ciliegiolo: 20%; Sangiovese: 10%
- HARVEST
- Merlot: 8 September Cabernet Sauvignon: September 30 Ciliegiolo: 14 September Sangiovese: 21 September
- VINIFICATION E MATURATION
- Nine days fermentation on the skins at 28-30°C followed by malolactic fermentation and brief maturation in steel
- BOTTLES PRODUCED
- 60.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL
- 13,8% Vol
- TOTAL ACIDITY
- 5,1 g/l
- RESIDUAL SUGAR
- 1,7 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARDS LOCATION
- Perolla Estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Merlot 50%, Cabernet Sauvignon 20%, Ciliegiolo 20%, Sangiovese 10%
- HARVEST
- Merlot: September 7th Cabernet Sauvignon: September 28th Ciliegiolo: September 10th Sangiovese: September 18th
- VINIFICAZION E AGEING PROCESS
- Nine days fermentation on the skins at 28-30°C followed by malolactic fermentation and brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 150.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 13,5% Vol
- TOTAL ACIDITY
- 5,0 g/l
- RESIDUAL SUGAR
- 2,5 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARDS LOCATION
- Perolla estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Merlot 55%, Sangiovese 35%, Syrah 10%
- HARVEST
- Merlot: September 8th-12th Syrah: September 15th Sangiovese: September 2nd-26th
- VINIFICATION AND AGEING PROCESS
- Nine days fermentation on the skins at 28-30°C followed by malolactic fermentation and brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 50.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 13% Vol
- TOTAL ACIDITY
- 5,8 g/l
- RESIDUAL SUGAR
- 1,9 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARDS LOCATION
- Perolla estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Merlot 55%; Sangiovese 35%; Syrah 10%
- HARVEST
- Merlot: August 28th Syrah: September 12th Sangiovese: from September 14th to 23rd
- VINIFICATION AND AGEING PROCESS
- Nine days fermentation on the skins at 28-30°C followed by malolactic fermentation and brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 160.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 13% Vol
- TOTAL ACIDITY
- 5,5 g/l
- RESIDUAL SUGAR
- 1,8 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARDS LOCATION
- Perolla estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Sangiovese 50%, Merlot 45%, Syrah 5%
- HARVEST
- Merlot: September 10th Syrah: September 19th Sangiovese: from October 4th to October 8th
- VINIFICATION AND AGEING PROCESS
- Nine-day fermentation on the skins at 28 -30° C, followed by malolactic fermentation and brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 90.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 12,5% Vol
- TOTAL ACIDITY
- 5,6 g/l
- RESIDUAL SUGAR
- 2,1 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARD LOCATION
- Perolla estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- the terrain consists of Pleistocene sediments, which have produced reddish-brown, pebbly sandy-clay soils. Other surfaces, however, are marked by a more compact clay-silt with significant micronutrient content
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Sangiovese 75% Merlot 20% Syrah 5%
- HARVEST
- Merlot: 15th September 2005 Syrah: 20th September 2005 Sangiovese: 28th September / 5th October 2005
- VINIFICATION AND CONDITIONING
- fermentation in contact with the skins for 9 days at a temperature of 28-30° C. Malolactic fermentation and a brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 130.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 12,2% Vol
- TOTAL ACIDITY
- 5,8 g/l
- RESIDUAL SUGAR
- 1,8 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARD LOCATION
- Perolla estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- the terrain consists of Pleistocene sediments, which have produced reddish-brown, pebbly sandy-clay soils. Other surfaces, however, are marked by a more compact clay-silt with significant micronutrient content
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Sangiovese 50%, Merlot 30%, Syrah 20%
- HARVEST
- Merlot: 15th September 2004 Syrah: 20th September 2004 Sangiovese: 28th September 2004
- VINIFICATION AND CONDITIONING
- fermentation in contact with the skins for 9 days at a temperature of 28-30° C. Malolactic fermentation and a brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 130.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 12,9% Vol
- TOTAL ACIDITY
- 5,6 g/l
- RESIDUAL SUGAR
- 3,8 g/l
- TYPE
- Maremma Toscana Igt
- VINEYARD LOCATION
- Perolla estate (Massa Marittima, Grosseto)
- ALTITUDE
- 100-150 metres (above sea level)
- SOIL PROFILE
- the terrain consists of Pleistocene sediments, which have produced reddish-brown, pebbly sandy-clay soils. Other surfaces, however, are marked by a more compact clay-silt with significant micronutrient content
- TRAINING SYSTEM
- Spur-pruned cordon
- GRAPES
- Sangiovese 40%, Merlot 40%, Syrah 20%
- HARVEST
- Merlot: 23rd August 2003 Syrah: 7th September 2003 Sangiovese: 14th September 2003
- VINIFICATION AND CONDITIONING
- fermentation in contact with the skins for 9 days at a temperature of 28-30° C. Malolactic fermentation and a brief maturation in stainless steel vats
- BOTTLES PRODUCED
- 60.000
- SERVING TEMPERATURE
- 14-16° C
- ALCOHOL CONTENT
- 13,3% Vol
- TOTAL ACIDITY
- 5,3 g/l
- RESIDUAL SUGAR
- 4,0 g/l
- AGEING POTENTIAL
- 3-4 years
ДЕГУСТАЦИЯ
Это молодое, но насыщенное вино рубиново-красного цвета. Обладает свежим ароматом с доминирующими нотами малины, вишни и лаванды. Приятное и гармоничное на вкус.
ГАСТРОНОМИЧЕСКИЕ СОЧЕТАНИЯ
Первые блюда, белое мясо и легкие вторые блюда. Прекрасно сочетается также с рыбными супами.
ПРЕМИИ И НАГРАДЫ
- УРОЖАЙ
- КОНКУРС
- НАГРАДА
- 2010
- Wine Spectator, U.S.A. (2012)
- 89/100
- 2009
- Wine Spectator, U.S.A. (2011)
- 88/100
- 2008
- Vinum, Germania (2010)
- 15,5/20
- 2007
- Expovina, Svizzera (2009)
- Medaglia d’Argento
- 2006
- Wine Spectator, U.S.A. (2008)
- 87/100
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