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Good Black Monsignor

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Variety : Black Good 100%

Production area : Cori (LT)

Soil : mainly tuffaceous

Climate : typically Mediterranean with mild winters and moderate rainfall, with hot and breezy summers.

Exposure and altitude : south / south east 350 m asl

Harvest period : second ten days of October

Training system : Frank foot

Plant density : 5500 plants per hectare

Yield per hectare : 80 quintals / Ha

Alcoholic content : 14.5% vol

Vinification : Once in the cellar, the grapes are promptly de-stemmed, their temperature lowered and loaded into steel tanks, where after a cryomaceration at 8/10 degrees for 24 hours, they carry out the alcoholic fermentation at about 26 degrees. After a long fermentation with a submerged cap, of about 15 days, the wine is transferred with its fine lees into fire-toasted French oak barrels, where it remains for at least 12 months, with daily batonnage. The malolactic process is carried out entirely and once considered suitable, the wine is filtered and bottled in 0.75 and 1.5 liter bottles where it ages for a further 4/6 months before being put on sale.

Color : ruby ​​red

Nose : Spices and small red fruits, a light note of undergrowth and toasted tobacco leaves, almost smoky.

Taste : warm, enveloping, with a good sour shoulder, with tannins that are never invasive, persistent, and never disappointing.

Serving temperature : 16/18 ° C

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