IL MATTO DELLE GIUNCAIE 2013
ROSSO TOSCANA IGT
VINCI – TUSCANY
The 2013 climatic trend was characterized by abundant winter and spring rainfall. The soil remained soaked with water throughout the winter, ensuring a good water reserve. Spring began as soon as the rains ended with high daily averages. The soils rich in water, high temperatures, solar radiation allowed the clusters to form uniformly. Summer was characterized by average high temperatures during the day, but low enough at night which allowed the grapes to ripen perfectly both from a technologi-cal and polyphenolic point of view. The harvest began at the end of August for the whites. The Sangiovese was harvested from mid-September. Quality harvest for both whites and reds, with healthy and perfectly ripe grapes with a good aromatic heritage
HARVEST AND WINEMAKING
Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200-kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation
and maceration on the skins about 14-16 days.
18 months in 500-litre tonneau and barriques of which 30% new and 70% second passage
May 8th, 2015.
375 ml – 750 ml – 1500 ml. – 3000 ml. – 5000 ml.