Organic
A fairly cold spring with abundant rainfall until mid-June.
Then good weather conditions, without excessive heat. September saw significant
temperature ranges and good water availability. The grapes ripened regularly
gradually, and the resulting wine is remarkably full-bodied and well-balanced in acidity.
Cluster thinning was carried out in two steps, reducing the spontaneous
load on the vine by about 30%. This vintage's Percarlo is a unique blend of
fruit, freshness, acidity, substance, and intensity.
TECHNICAL DATA SHEET:
- I.G.T. Sangiovese di Toscana red wine
- Grapes: 100% Sangiovese, selected from the best 8 hectares of the 30-hectare estate
- Harvest: September 26 – September 29, 2016
- Yield per vine: 1 kg.
- Fermentation and maceration on the skins: 38 days
- Maturation in wood: 22 months in 225-liter and 500-liter French oak barrels (Allier, Nevers) and 30 hl barrels
- Bottling: April 2-5, 2019
- Bottle aging: 15 months
- Production: 18,268 75-cl bottles; 1,000 150-cl magnums; 180
300-cl double magnums; 15 x 500cl bottles and 50 x 600cl bottles
- Analysis:
- Alcohol: 15% - Sugars: < 1g/l
- Total acidity: 6.35 g/l - Net extract: 33.2 g/l
- Volatile acidity: 0.78 g/l - pH: 3.33
First vintage produced per bottle: 1983
Recommended consumption period: 2020/2030 and beyond
Serving temperature: 17°C-18°C.
Wine subjected to a single filtering. Natural sedimentation possible.