Sassocarlo Terre a Mano Bianco 2010
|Winery:||Fattoria di Bacchereto Terre a Mano|
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Sassocarlo is a “nome di fantasia”, which alludes to the the rock of Charlemagne.
Sassocarlo is a “nome di fantasia”, which alludes to the the rock of Charlemagne. It is a blend of Trebbiano Toscano 90% and Malvasia del Chianti 10%. 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. 1ha was planted in 1970 with an east - south-east exposure, at an altitude of 300 m, with a plant density of 2778 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 reach higher than 27° fermentation vessels are cooled manually on the surface.
Manual harvest during the second week of October. A light maceration of five days without temperature control or added yeasts. Malolactic fermentation takes place in 350l used Allier oak tonneaux where the wine is matured for a further 12 months. No additives are used, no clarification nor filtration takes place.
Alcohol level: 13.5
Residual sugar: 0
Total acidity: 5.41
Total sulphites: 58 mg/l
Free sulphites: 20 mg/l
Yield per plant: 1kg
Golden hue. Traditional nose, the aromatics of a traditional wine with very expressive varietal characteristics. Full taste profile with rich aromatics, more suggestive of a red wine character. Please do not serve Sassocarlo under 16°.
Food PairingWide range of dishes. Tuscan antipasti, white and savoury meat such as duck and lamb. Foie gras, fatty fish, soups and fish and codfish stews, grilled mackerel, eel, aged cheeses... and on its own.
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