CASALE DEL GIGLIO farm

MERLOT

Red Wine of Lazio I.G.T.

Background

Merlot is originally from Bordeaux. It was introduced in Agro Pontino in the Thirties by the Venetian settlers who reclaimed the Pontine Marshes and in 1966 it was recognized the Denomination of Controlled Origin. Never properly exploited in the past, it was, however, subsequently, thanks to the research and experimentation project "Casale del Giglio", launched in 1985, which made it possible to identify, for this variety, the most suitable combination of rootstocks, clones and training system, in order to obtain high quality grapes.

Grapes and vinification

It is a pure Merlot obtained, depending on the vintage, with different winemaking techniques to guarantee its qualitative consistency. The vinification can take place in traditional red with pumping over and "délestage", in order to oxygenate the fermenting must, favoring greater stability of color and tannins, making them soft and velvety. Alternatively, using the submerged cap technique, it is possible to carry out longer macerations (15-20 days), thus obtaining wines with greater structure and duration. After careful racking, where the dripping pomace is handled only by gravity, the new wine is placed in stainless steel tanks where the malolactic fermentation takes place. Subsequently it matures in small oak barrels for 8-12 months and is aged in the bottle for about 180 days.

Organoleptic examination

Intense ruby ​​red color with a scent of small red fruits and cherries, with typical herbaceous sensations that are found upon tasting, highlighting structure and softness.

Suggested combinations

Bucatini all'Amatriciana.

Podere Giovanni Farm

Il Cigliere 2012 Red Tuscan IGT Wine

Typical Geographical Indication

Production area: Castagneto Carducci

Altitude: 50 to 100 meters

Surface: 7500 sq.m.

Grapes: Sangiovese 60%, Cabernet Sauvignon 40%

Soil composition: medium texture, tending to sandy

Training system: spurred cordon

Vines density: 5500 plants per hectare

Production per hectare: 9000 Kg

Harvest period: 2nd - 3rd decade of September

grape yield of wine: 70%

Harvesting method: manual.

Vinification: the grapes are separately de-stemmed and left to ferment in stainless steel vats, equipped with a cooling jacket at a controlled temperature of max 28 °

Aging: in concrete barrels

Sensory notes:

Color: ruby ​​red with violet reflections

Bouquet: fruity

Taste: round, dry

Pairing: first courses with meat, elaborate white meats and grilled meats

Serving temperature: 16 ° - 18 ° C