La Togata

Production area: Montalcino (SI)
Grape variety: large Sangiovese 100%.
Altitude: 250 m.. a.s.l.
Training system: bilateral and balanced cordon.
Vinification: Extracting intense during beginning of fermentation, followed by long maceration on quiescent pomace; made freely maximum temperature rise up to 28° and maintained at high values until the racking.
Density vines: 5,500 /ha .
Harvest period: end of September.
Ageing: 12 months in new Slovenian barrels and a small quantity in small French oak barrels.
Refining: minimum 4 months in bottles.

Organoleptic Charatristics

Colour: intense ruby red with violet reflexes, limpid Bouquet: ample, persistent, exhibits aromas of blackberry, berry and fresh mushroom, at the finally of woody inklings.
Taste: well structured , soft with persistence of fresh ripe fruit, follow through to a full body.
Alcohol: 13.5%.
Serving temperature: At a temperature 18°.
Best with: game and medium seasoned cheese.