Additional information
| Regions | |
|---|---|
| Wineries | |
| Grape variety | |
| Typology | |
| Denomination |
Toscana Rosso Sertorius – POGGIO MORI
POGGIO MORI producer’s sheet
General informations
- APPELLATION: IGT/IGP ROSSO TOSCANO
- VARIETAL COMPOSITION: Merlot; Cabernet Franc; Cabernet Sauvignon; Petit Verdot.
- TYPE: Organic wine
- SIZE: 0.75/1.5/3/5/9/15 lt
- YEAR PRODUCTION: 22000
Vineyard
- SOIL COMPOSITION: Soil with a high incidence of limestone areas rich in clay and stones
- ELEVATION: 300-380 meters above sea level
- EXPOSURE: Cabernets and Petit Verdot facing South, Merlot North-East
- PLANTING DENSITY: 8800 vine stocks each hectare
- PRODUCTIVITY: 4-5 tons of grapes each hectare
- VINE TRAINING: Guyot
- CLIMATE: Changing in temperature and humidity every year, the weather strongly characterizes the quality and every year is a special vintage
- HARVEST: The manual harvest starts with Merlot at beginning of September, followed by Cabernet Franc, Petit Verdot and Cabernet Sauvignon. The grape picking ends at the end of October with the higher vines located on the hills. Only excellent quality grapes, perfectly matured and very healthy will be harvested.
Wine processing
- WINE MAKING: No more than 2,5 tons of grapes for each
single harvest. Gentle crushing and destemming of the grapes is followed by fermentation in temperature controlled stainless steel vats. It lasts about 13-18 days with frequent pump-overs of must and delestage. The Malolactic fermentation still in steel vats finishes towards the end of November
- AGEING: At the end of the malolactic fermentation the
wine is aged in French oak barrels of different toasting. After 18 months it is bottled and aged for at least further 6 months before its release
Characteristic
Analytical data
- ALCHOL CONTENT: 13.5-14.5%
