TENUTA MARCILIAN O<br />UMBRIA<br />TRENTANNI 2020<br /><br />BLEND: MERLOT 50% SANGIOVESE 50%<br />AREA OF PRODUCTION: MONTECCHIO<br />VINEYARD SURFACE: 5 HA<br />VINEYARD ALTITUDE: 300 METRES ABOVE SEA LEVEL<br />SOIL TYPE: SEDIMENTARY, CLAYEY<br />TRAINING SYSTEM: SPURRED CORDON<br />VINE DENSITY: 6,500 PER HA<br />PRODUCTION PER HECTARE: 60 Q.LI<br />GRAPE YIELD IN WINE: 50%<br />AVERAGE AGE OF VINES: 14 YEARS<br /><br />THE GRAPES AND THE VINEYARD<br />Merlot is cultivated in the municipality of Montecchio, on a clayey, well-exposed soil from which ripe and rich grapes are obtained. ripe and rich grapes. Sangiovese is<br />instead cultivated in the Orvieto area, on clay and sandy hillside soils from which which produces grapes that are well balanced in terms of polyphenols and of acidity.<br />VINIFICATION<br />The grapes ripen at different times, first first the Merlot is harvested, which after a 15% bleeding is sent to alcoholic fermentation. After about 15 days then the Sangiovese is<br />harvested, which undergoes a 20% malolactic 20% and then ferments in stainless steel tanks. At the end of fermentation, the wines are blended and placed in barriques<br />where malolactic fermentation takes place and where they remain to age for 9 months.<br />THE WINE<br />A wine produced for the first time with the 2009 vintage, it is, as its name suggests, expressly desired and made to celebrate the 30th anniversary of Famiglia Cotarella. The<br />combination of Merlot and Sangiovese proves extremely intriguing. The energy of the indigenous grape marries perfectly with the softness and personality of the French<br />variety. Ruby red of medium intensity with reflections towards the<br />garnet hue. The nose is refined with notes of plum, cherries in spirit and leather. In the mouth, Santa Rosa plum and sweet spices are perceived with great freshness. Long<br />persistence, marked by a savoury and mineral finish.<br /><br />HARVEST TIME: FIRST WEEK OF SEPTEMBER MERLOT,<br />END OF SEPTEMBER SANGIOVESE: VINIFICATION MACERATION ON THE SKINS FOR 16 DAYS, 15 % MALOLACTIC FERMENTATION FOR MERLOT.<br />MACERATION ON THE SKINS FOR 12 DAYS, WITH 20% BLOODLETTING FOR THE SANGIOVESE<br />ALCOHOLIC FERMENTATION: IN STAINLESS STEEL<br />MALOLACTIC FERMENTATION: ENTIRELY CARRIED OUT IN BARRIQUES<br />AGEING: IN BARRIQUES FOR 12 MONTHS<br />ALCOHOL CONTENT 14.55%.<br />TOTAL ACIDITY: 5.35 GR/LT<br />DRY EXTRACT: 33 GR/LT<br />PH: 3,57<br />
Price
€20.50
