Box 6 bottles lt. 0,75
Structured, with character but also delicate as the best red Bolgheri...
Its fragrance and persistence fully express the terroir of this vocated...
The symbol of a land and its paths: a little metal plate, moved by the...
The oldest vineyard is dedicated to the lily, the flower that symbolises...
A family tradition, a wine that tells a story.
BORN & MADE IN TUSCANY
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|Winemaker||Azienda Agricola Colle Santa Mustiola - Chiusi (Siena)|
|Alcoholic strength||13% vol.|
|Awards||Veronelli Due Stelle|
KERNOS 2017 IGT Toscana Rosato
Territory and location: Chiusi
Grapes: 100% Sangiovese
Vineyard surface area: 4 hectars
Exposure: North – East
Altitude: hilly area, at 300 m. above sea level
Type of soil: flood soil with pliocenic sand.
Harvest: beginning of October
Winemaking: destemming without crushing the grape, introduction in the tank for the cold maceration that varies from 18 to 24 hours. Tapping of must cleaqned from the lees and put to ferment at a controlled temperature of 13 – 14°C with selected yeasts.
Ageing: 6 months in inox steel tanks, with added fermentation yeast. Further refinement in bottles.
Notes on flavour: great freshness and wholeness with the fruit. Noticable are the primary aromas of the S. Giovese grapes, with notes of strawberry cherry and marasca. Firm flavour, great fruitiness and a delightful freshness.
Gastronomy: first courses, fried food and soft cheeses.
Excellent, also, as an aperitif.
Chiusi is an ancient, vocated land, whose territory includes this Farm. This Etruscan land 2500 years ago already excelled in the cultivation of the vine: history and territory are essential for the activity of this family Farm. The nature of the soil and the climate were the background to a significant effort in enhancing the existing wine heritage: years of research and testing have resulted in 28 selected clones of Sangiovese, of which 4 pre-phylloxera from an old vineyard sapling having a density of twenty thousand plants per hectare. Everything is joined to a great rigor in the vineyard and in the winery. It is in the cellar that culture and territory blend: its entrance is in fact a real completely preserved Etruscan tomb. There unfolds a series of tunnels obtained in a natural tuff cave with a natural constant temperature and humidity, leading to the real cellar itself, for vinification and aging.
The area's history and the energy of those who once occupied it are kept here and blend with modern viticulture but respectful of the ancient knowledge.
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