Variety: 100% Sagrantino First vintage produced: 1993
Training Techniques: Spurred Cordon with vine density of 6.000-8.000 vines per Ha. Yield per hectare 5 tons
Aging: 24 months in French oak barrique and minimum 6 months aging in the bottle
Aroma: surprising complexity from blackberry jam to rose pot pourri, from nutmeg to pepper, from pine resin to mint, from clove to cocoa
Taste: soft and persuasive, intense persistant finish. Fresh, with complex tannins
Serving suggestions: roast and grilled lamb, black truffle, game. Best served around 64-68 ̊F
Aging potential: over 20 years

Variety: 100% Sagrantino First vintage produced: 1993
Training Techniques: Spurred Cordon with vine density of 6.000-8.000 vines per Ha. Yield per hectare 5 tons
Aging: 24 months in French oak barrique and minimum 6 months aging in the bottle
Aroma: surprising complexity from blackberry jam to rose pot pourri, from nutmeg to pepper, from pine resin to mint, from clove to cocoa
Taste: soft and persuasive, intense persistant finish. Fresh, with complex tannins
Serving suggestions: roast and grilled lamb, black truffle, game. Best served around 64-68 ̊F
Aging potential: over 20 years

2018
Παραγωγός
Arnaldo Caprai, 25 anni
Αριθμός μπουκαλιών
6
Μέγεθος μπουκαλιού
Bottles (0.75L)
Χώρα
Ιταλία
Περιοχή
Ούμπρια

2801 αξιολογήσεις (231 τους τελευταίους 12 μήνες)
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2801 αξιολογήσεις (231 τους τελευταίους 12 μήνες)
  1. 226
  2. 3
  3. 2