Carmignano Terre a Mano 2011
|Winery:||Fattoria di Bacchereto Terre a Mano|
|Vinification:||A cold maceration takes place before fermentation takes off spontaneously. Usually there is no tempe|
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Lively ruby red color, intense, tending toward garnet with aging.
Sangiovese 75%, Cabernet Sauvignon and Franc 10%, Canaiolo Nero 15%. The estate vineyard is Vigna del Martini. From here Rossella sources the grapes for her wines. The Vigna del Martini was originally created 40 years ago from a massal selection. Rossella doesn’t know the provenance of the original cuttings. The cru is 6.5ha with an east - south-east exposure, at an altitude of 300 m. 3ha were planted in 1970 with a plant density of 2778 vines/ha. 2ha were planted in 1994 with a plant density of 3333 vines/ha. 1.5ha were planted in 2004 with a plant density of 5500 vines/ha. Vineyard management is absolutely natural with only use of sulphur and copper. The vineyards are supported with green manure, i.e. alternating planting of nourishing plants that are tilled into the soil. Weeding is manual. Bio-dynamic preparations are used. The soil composition derives from marly limestone of albarese or weathered sandstone origin, clay schist and oceanic sandstone.
A cold maceration takes place before fermentation takes off spontaneously. Usually there is no temperature control. If fermentation temperatures rise to high delestage is used. Sangiovese and Canaiolo grapes were manually harvested the fourth week of September. Cabernet Sauvignon was harvested during the first week of October. Traditional alcoholic fermentation in glass-lined cement tanks without added yeasts. Malolactic fermentation takes place in 350l used Allier oak tonneaux where the wine is matured for a further 18-24 months. No additives are used, no clarification nor filtration takes place.
Alcohol level: 14.2
Residual sugar: 0.1
Total acidity: 5.93
Total sulphites: 51 mg/l
Free sulphites: 12 mg/l
Yield per plant: 1kg
Lively ruby red color, intense, tending toward garnet with aging. Intense vinous nose, violets, with a pronounced elegant character that comes into evidence with aging. Dry, sapid, full, harmonious, smooth and velvety. This is my Carmignano of choice because it does not seek to falsely entice with vanilla tones, it is a serious vinification, and it is obvious that the raw material is healthy.
Food PairingClassic pairing with red meat, game, aged cheeses... however everyone finds their preferred food pairings since it is an easy wine to pair with food.
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