VALICAIA I.G.T. Toscana

VALICAIA I.G.T. Toscana

This wine is the result of a mass selection of our oldest and better exposed vineyards. The collection is carried out manually with sorting of the ripest bunches. In the vineyard the production is controlled by thinning.
Every vine bears only one cluster. The grapes are harvested and vinified separately for each variety to allow an optimal ripening gradient, respecting the tradition and the vine.
The fermentation lasts more than 21 days, at the end of which the blend is made, which is left to rest in small oak barrels where there is malolactic, maturation and the refinement. After 24 months the assembly is done in tank and left to rest for 1 month before bottling. After bottling, the wine is aged for at least 7-9 months before being placed on the market.

Type of wine: Red
Grape Variety: 60% Sangiovese; 20% Cabernet Sauvignon, 20% Merlot
Designation: I.G.T. Toscana
Area of production: Chianti Hills
Soil composition: medium-textured alkaline.
Vineyard altitude: 250-300 m above sea level
Training system: Cordone Speronato (spurred cordon) and Guyot
Vines density: 5000 plants
Harvest period: end of September
Vinification: in stainless steel vats for more than 21 days with controlled temperature of 20°C.
Ageing period: 24 months in 500 ltr French tonneaux. Refinement in bottle for 7-9 months.
Alcoholic content: 14% – 14.5 %
Serving temperature: 18/20°C
Organoleptic notes: The wine has a ruby red color with garnet reflections. On the nose, notes of tobacco, morello cherry and cherry are perceived. On the palate stands out the red fruits, spices, black pepper, followed by good freshness. It has intense and persistent aromas. On the palate it is soft and balanced.
Pairings: Grilled meats, roasts, game and cheeses seasoned.

 

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Vineyard altitude: 250-300 m/820-984 ft above sea level.
Training system: horizontal spurred cordon.
Vine density: 5000 plants per hectare
Harvest period: late September / early October
Winemaking: Crushing and stem removal followed by 12 days of maceration on the lees at a temperature of 25-28°C/77-82°F; alcoholic fermentation in concrete tanks; the wine is then allowed to age for 18 months in French oak tonneaux.
Type of fermentation tanks: Vitrified cement tanks
Aging: 18 months in 225-liter French oak barriques.
Serving temperature: 18-20°C/64-68°F.
Pairings: grilled and roasted meats, game, and aged cheeses.

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Weight 1 kg
Vintage

2018

Product type

IGT Toscana

Product name

Valicaia IGT Toscana

49.00

Fattoria Valacchi applies directly to the cart a
5% discount for a total equal to or greater than Euro 250.00 and a
10% discount for a total equal to or greater than Euro 1000.00.

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