Manufacturer: PODERE SETTE
Format : lt 0,75
Alcohol Content : 13.50%
Doc Bolgheri Rosso
A red that comes from the free will to interpret the Bolgheri terroir trying to harmonize the elegance and charisma of this area with a touch of freshness.
Grapes: Merlot - Cabernet Franc - Cabernet Sauvignon
Vineyard location: Podere Sette, Loc. Greppi Cupi, Bolgheri
Exposure: East-West
Planting year: 2007
Soil type: Clayey soils with the presence of skeleton
Training system: espalier with cordon pruning
spurred and Guyot
Plant density: 5,600 plants / ha
Yield per hectare: not exceeding 80q.li/ha
Vinification and aging: the grapes are fully harvested
maturation after careful tasting in the vineyard. Subdivided according to
vineyard of origin the grapes are vinified separately on arrival
in the basement. After a brief pre-fermentation maceration of 2-3 days a
low temperatures, the grapes begin fermentation in tanks of
thermoregulated steel for a period ranging from 10 to 25 days.
The extraction through punching down and pumping over is regulated, taking care
not to exceed 25 ° C. Once the maceration has been completed, the free-run must begins
aging phase which takes place for 70% in barriques for 30% in
steel tanks for a period of 10-12 months. Subsequently each
single lot is tasted for the realization of the final cut.
review vivino 4.3
1079 Votes
Format : lt 0,75
Alcohol Content : 13.50%
Doc Bolgheri Rosso
A red that comes from the free will to interpret the Bolgheri terroir trying to harmonize the elegance and charisma of this area with a touch of freshness.
Grapes: Merlot - Cabernet Franc - Cabernet Sauvignon
Vineyard location: Podere Sette, Loc. Greppi Cupi, Bolgheri
Exposure: East-West
Planting year: 2007
Soil type: Clayey soils with the presence of skeleton
Training system: espalier with cordon pruning
spurred and Guyot
Plant density: 5,600 plants / ha
Yield per hectare: not exceeding 80q.li/ha
Vinification and aging: the grapes are fully harvested
maturation after careful tasting in the vineyard. Subdivided according to
vineyard of origin the grapes are vinified separately on arrival
in the basement. After a brief pre-fermentation maceration of 2-3 days a
low temperatures, the grapes begin fermentation in tanks of
thermoregulated steel for a period ranging from 10 to 25 days.
The extraction through punching down and pumping over is regulated, taking care
not to exceed 25 ° C. Once the maceration has been completed, the free-run must begins
aging phase which takes place for 70% in barriques for 30% in
steel tanks for a period of 10-12 months. Subsequently each
single lot is tasted for the realization of the final cut.
review vivino 4.3
1079 Votes
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