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Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
Set of 32 pieces (16 + 16) Every art creation is made and handpainted by...
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produced with grapes from organic...
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produced with grapes from organic agriculture
from 25,00 € a bottle
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6 | 3,00 € | Up to 18,00 € |
3 | 2,00 € | Up to 6,00 € |
Code | FRCHRR06 |
Winemaker | Azienda Agricola Frascole |
Bottle | lt. 0,75 |
Alcoholic strength | 14,5% vol. |
Grapes | Sangiovese 95%, Colorino 5% |
FRASCOLE RISERVA 2006
Chianti Rufina DOCG
produced with grapes from organic agriculture
Wine name: Riserva Frascole
First year of production: 1997
Vineyard description: Clayey soil, originated from decomposition of Marne di Vicchio (marl and clayey marl) with insertion of thin aground layers.
Conducted in organic agriculture since 1999.
Exposure of vineyard: south, south - west
Altitude: 400 mt on sea level.
Cultivation: rammed string
Year of plantation: 1967, 1996, 1999 and 2001
Density of plantation: young vineyards 7000 plants/ha
Stocks: 420 A
Clones: Sangiovese, F9, CH22; Tin10, Tin50, Colorino.
Grapes: 95% Sangiovese and 5% Colorino.
Wine making: Collection of grapes, completely handmade, generally starts around 15th October for Sangiovese. The harvest is put in small boxes containing about 15 Kg of grapes each. Grapes arrive at the cellar on the terrace above the wine making zone; it is introduced in the stemmer-crasher machine, stemmed then pressed, and by the only gravity force it gets into half-conical vats, by 20 hl, situated in the cellar itself. Inside these barrels fermentation starts at controlled temperature of grapes (not higher than 28 – 30C), in touch with peels for about 25-28 days.
After racking, wine passes to barriques by 225 lt and tonneaux by 350 lt for malolactic fermentation, where it remains for about 12 months.
Later it is assembled in concrete basins and bottled after about 3-4 months. It is refined in bottles for at least one year before starting sale.
Bottling period: February.
Main analytic data: Alcohol: 13,00 – 14,50%
Total acidity: 5,30 – 5,70 gr / lt
Dry extract: 27,50 – 31,00 gr / lt
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