Prunicce IGT Toscana

Extension and exposure of vineyard: 5 ha Full South

Age of the vineyard: 19 years

Altitude: 200 m a.s.l.

Soil: Mixture of lacustrine clay and disintegrated igneous rock

Planting density and training method: 5200 plants/ha, spurred cordon

Harvest method and period: Manual harvest, half september

Wine making process: Destemming without pressing, temperature-controlled alcholic fermentation followed by maloactic fermenation

Yeasts: Cultured

Aging: 12 months in big barrels, min. 6 months in bottle

Aging potential: Until 10 years

Bouquet: Red fruits with floral and spicy notes.

Taste: Soft and full on the palate, with aromas of sour cherry and ripe plum and slight;y spicy finish

Serving temperature: 18 - 20°C

Food pairings: Tuscan cured meats and crostini. tagliatelle with meat sauce, grilled beef and pork cuts, percorino cheese