Azienda Agricola Giannotti
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Typical Geographical Indication

vallardegnaGRAPE BLEND
Prugnolo gentile 85%, Cabernet Franc, Merlot, Mammolo 15%


VINEYARD ALTITUDE
380-450 m above sea level


PLANTING LAYOUT
2.80 x 1.00 m


TERRAIN
Medium density with sandy layers, clayey


PLANTING SYSTEM
Spur trained. Average age of the vines: 8-12 yrs. old.


VINE DENSITY
4,000 vines per ha


YEILD PER HECTARE
Never more than70 hl/ha


MICROCLIMATE AND POSITION
Favourable growing conditions with good day/night temperature ranges during the final ripening stages.


WINEMAKING TECHNIQUE
The grapes are harvested by hand to select the best clusters. Vinification takes place in stainless steel vats. The maceration process lasts two weeks at a temperature of between 26-28ºC.  The juice is pumped over four times a day and the caps manually punched to extract the colours and aromas from the skins. The final maceration phase takes place with the vat full to the brim.  After the maleolactic fermentation process is complete, it is aged in the bottle before being sold.

ORGANOLEPTIC PROPERTIES BY VINTAGE

2004 - (Alcohol content 13.00% vol.) A deep luminous ruby red, its nose is intense and offers hints of plums and ripe amarena cherries, sweet spices with touches of vanilla and a slightly elevated level of alcohol. It is well rounded in the mouth, with good body and responds well to the nose, with a healthy dose of tannins and a long and decisive finish.

2006 - (Alcohol content 13.00% vol.) Bright red with purple reflections. A refined nose of black currants together with a touch of flowers and hints of ripe plums and distant touches of tobacco. It enters the mouth smoothly, is more vigorous in the centre and then progresses with delicacy and good balance. Slight hints of wood.

2007 - (Alcohol content 13.50% vol.) This wine is a clear yet full ruby red. It has an intense and complex nose with hints of flowers, wild red berries and raspberries. Warm and soft, it is fresh and slightly tannic.  It is a well balanced wine with a good aromatic persistence in the mouth.

LONGEVITY
10 years


PAIR WITH
Appetizers, red meat, cheese, etc.