IGT Maremma Toscana Ansonica “Sorie” (Vendemmia Tardiva)
TASTING
COLOUR: heavy straw yellow.
BOUQUET: Honey, ripe plum, intense with hints of green apple and fresh mint.
FLAVOUR: vigorous palate and moderate sweetness, savoury finish. Simple, linear, pleasant.
COMBINE WITH: goat cheese, blue cheese, pastries made with almonds or nuts in general.
Product files per year
Below is the product file for the latest harvest. Please leave a message with your comments in the box at the bottom of the page. If you tasted our wine we would be happy if you would share your thoughts and/or experiences. Thanks!
| Annata: | 2007 |
|---|---|
| ZONA DI PRODUZIONE | Cinigiano (GR) |
| ALTITUDINE DEI VIGNETI | 400-450 m s.l.m. |
| SUPERFICIE VITATA | 0.20.00 Ha |
| SISTEMA D’IMPIANTO | cordone speronato |
| DENSITÀ D’IMPIANTO | 2,40 x 0,80 (5208 viti/Ha) |
| Dati analitici: | 2007 |
| GRADAZIONE ALCOLICA | 15 % v/v |
| ZUCCHERI RIDUTTORI | 65,00 g/l |
| ESTRATTO SECCO NETTO | 32,9 g/l |
| UVAGGIO | ANSONICA (100 %) |
| VENDEMMIA TARDIVA | appassimento in pianta fino alla raccolta in cassette (inizio novembre 2007). |
| VINIFICAZIONE | pressatura soffice di uva intera, fermentazione spontanea condotta da lieviti autoctoni in barriques da 225 litri; permanenza sulle fecce fini fino alla fine del dicembre 2008, con frequenti “batonage”. |
| AFFINAMENTO | in barriques per 18 mesi |
| INVECCHIAMENTO | 3 mesi in bottiglia da 0.375 l bordolese |
| BOTTIGLIE PRODOTTE | 1.333 |
| ENOLOGO | Daniele Rosellini |
The 2007 harvest began earlier than the 2006 one of about one week. There has been, therefore, a great difference on the date of harvest, despite the significant advance of vegetative growth, aided by above average temperatures and suggested different scenario expectations. If, in fact, there was no real winter, prompting fears of an early seasonal drought, the rains in June and August paved the way to a new birth and growth. The course of the spring-summer season provided the best quality grapes with different peaks of excellence, with perfect clusters in terms of health and balance in all components, with a high sugar content, according to some wines with good structure. The Sangiovese harvest began starting from September 17th. During winemaking, the must submitted regular fermentation kinetics that allowed to enhance the extraction of aromatic compounds from the skins, making the new wine very fruity.
Scheda tecnica IGT Maremma Toscana Ansonica “Sorie” 2006 – Clicca qui:scheda tecnica ansonica 2006
Scheda tecnica IGT Maremma Toscana Ansonica “Sorie” 2005 – Clicca qui:scheda tecnica ansonica 2005
