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

SCARICA SCHEDA TECNICA

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