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The Wine
Name Golpaja
Denomination Toscana IGT Rosso
Vintage 2001
Grape variety Sangiovese
Oenologist Francesco Bartoletti
Tasting Notes
Colour A vivid and concentrated purple
Nose Intensely fruity, alive, with a fragrance of small fruits and spicy nuances of cinnamon
Taste Full, with balanced tannins; the finish has a good sweetness, persistent with a good aftertaste.
Characteristics of production land
Production area Vigna Villa Petriolo
Area under vine 2 ha (5 acres)
Year of vineyards planting 1980
Exposure South
Altitude above sea level 150-200 metres (330-440 feet)
Type of soil Medium texture, stony
Vine density 5600 plants/ha (2300 plants/acre)
Training system Spurred cordon
Harvest time End September
Harvest technique Hand-picked using perforated crates;
selection of the grapes
Yield per hectare 55 quintal grapes
Year climatic trend Favourable to the maturation of Sangiovese grapes; scarce but well spread rainfall and quite high average temperature; that has allowed us to harvest the sangiovese grapes at a very good grade of maturation.
Vinification and ageing
Crushing Softly, using a destemmer-crusher
Fermentation vats Vitrified cement
Fermentation temperature 30° C
Fermentation time 6 days
Time of maceration on the skins 21 days
Malolactic fermentation In barriques
Ageing casks French oak barriques (1/3 of them are new)
Ageing period 12 months
Bottling February
Bottle maturing 4 months
Average yearly production cases 1,500 (6 pcs boxes)
Food matches A wine for great occasions, it is an excellent accompaniment to many different dishes but is best enjoyed with aromatic meats such as lamb and kid and tasty meats such as pork. Good also with strong, tasty cheese.
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