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petit – the new vannucci wine

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Vannucci Piante is a nursery that has been producing ornamental plants  since 1938, with a network of nurseries today covering 545 hectares,  and which exports to over 60 countries worldwide. 

Passion, harmony and authenticity are the values that this company  has expressed ever since its inception and which it also wants to transmit through its wines. 

The novelty is Petit, a Tuscan IGT directly from the Montalbano hills

 

 

PETIT

PETIT VERDOT IGT TOSCANA 2018

REGISTERED DESIGNATION OF ORIGIN

Chianti controlled and Guaranteed Denomination of origin 

PRODUCTION AREA

Montalbano

GRAPE VARIETIES

Petit Verdot 100%

AVERAGE VINE AGE

18 years minimum

AVERAGE ALTITUDE

250 m. a.s.l.

GROWING METHOD

Cordon-trained vines

YIELD PER HECTARE

60 hl./ha

HARVEST

By hand, with a painstaking selection of the grapes harvested at full ripeness

VINIFICATION

The vinification of red grapes is carried out in part via the submerged cap me- thod for extracting the sweeter tannins and in part via manual punching down for achieving a good extraction of the colour. Fermentation continues with the submerged cap for 15 days at a temperature varying between 26 and 28 °C. During the initial maceration stages, the “délestage” is carried out to make the tannins softer and the colour more stable. After the racking, the malolactic fer- mentation starts, partly in stainless steel and partly in wood. Ageing is perfor- med in small oak barrels for 8 months, followed by 3 months in bottles.

ANALYTICAL PARAMETERS

Alcohol Volume 13,5%  – Total acidity 5,60 g/L

SENSORY ANALYSIS

Appearance: limpid, intense ruby red colour with purple hues. Boquet: Intense and persistent, it initially allows for perceiving the deep fruity notes reminiscent of sour cherries and black currant, with nuances of tobacco Boquetand cocoa. Taste: Beautiful roundness on the palate, ample and enveloping, intense and with excellent persistence, with a finale of spicy notes.

FOOD MATCHES

It is perfectly combined with g ame, lamb and mature cheeses

SERVING TEMPERATURE

16 – 18 degrees Celsius

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