Campo alla Sughera 2008

Vindetaljer
  • Alkoholhalt 14,5%

”The particular tannic and structural nature of the wine makes it an ideal pairing for robust meats (in-fur game), preferably prepared after a long maceration in wine (salmi), or with great Italian cheeses such as Pecorino di fossa or Parmigiano Reggiano aged for 36 months.”

Campo alla Sughera 2008

Production area the grapes are sourced exclusively from the vineyards of the Campo alla Sughera estate situated in the heart of the Bolgheri denominazione di origine area.
Grapes Petit Verdot and a small amount of Merlot.
Alcohol by volume 14,5% vol.
Harvest: manual, in boxes, each containing 15 Kg of grapes.
Vinification technique the height of the wine cellar is exploited, making the most of gravity to move the grapes, must and wines. After de-stemming and soft crushing, there is a period of cold pre-fermentation maceration at a temperature of 7-8°C for approximately 3-4 days. Following this the temperature is gradually increased and alcoholic fermentation begins. After approximately 15 days the wine is de-vatted. After first racking the wine is decanted into barrels for malolactic fermentation.
Ageing particular attention is paid to the choice of barrels. All carefully selected barrels are made of French oak and seasoned in the open air for a minimum of 3 years. Here, the wine matures for at least 24 months and after bottling, is refined for a further 24 months. Organoleptic characteristics
Colour extremely intense and compact ruby red right up to the rim of the glass.
Fragrance great personality and finesse, with marvellously blended notes of currant, cinnamon, dried flowers and tobacco.
Taste full and enveloping, with silky tannins that diffuse through the alcohol, allowing for a greater long-lasting balance.
Advice for optimum tasting open the bottle at least half an hour before serving and serve at a temperature of 18° C in large crystal glasses, both in warm and cold seasons. Excellent in summer when served at the right temperature.
Food and wine pairing the particular tannic and structural nature of the wine makes it an ideal pairing for robust meats (in-fur game), preferably prepared after a long maceration in wine (salmi), or with great Italian cheeses such as Pecorino di fossa or Parmigiano Reggiano aged for 36 months.