IGT TOSCANA 2012 | ALC. 13,5%

Exposure and layout: the grapes that give life to “Fuochi” grow and ripen in our Merlot vineyard, in which the layout of the terrain and the sun exposure are essential for their perfect maturation. Grapes: mostly merlot, together with other red grape varieties (sangiovese and petit verdot) authorised and recommended in our production area.

Thinning and ripening: the vineyards destined to the production of “Fuochi” undergo a green harvest during veraison, in percentages that range from 30% to 40%.

Vinification technique: the grapes, which are usually picked in the first ten days of September, undergo a soft pressing and destemming, followed by alcoholic fermentation in stainless steel tanks at controlled temperature, ranging from 25 to 28°C. In this way we are able to extract the noble components of the skins, using recurring pumping over and a few delestages. Maceration on the skins continues, after the end of the alcoholic fermentation, for 12-14 more days, so that maceration lasts a total of 20 days.

Ageing: Ageing of “Fuochi” requires the use of French oak barriques for 10-12 months, with a small percentage of new barriques (25-30%). After ageing in barrels, the wine undergoes a short period of stabilization in stainless steel tanks and then continues its life in bottle. Ageing potential: “Fuochi” begins to express its highest potential a few months after bottling. The fullness of its fruity character and its intriguing drinkability pleasantly change over the months it spends in bottle, so as to offer the palate a wine with a thousand facets and sensations. Sensorial characteristics: ruby red colour; intense and enveloping scents of red fruits, with notes of redcurrants and cherries, delicate balsamic and spicy tones. Soft and lively tannins, pleasant sapidity and good persistence. A wine full of character, with excellent structure and drinkability.

Food matching: “Fuochi” is perfectly matched with rich pasta dishes typical of Mediterranean cuisine but also main dishes made with red meat and game. It can also be finely matched with medium aged cheese, and typical Tuscan cured meats.

 

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