- Not availables
Tenuta Di Trinoro - Trinoro 2015 Ml. 750
Winery Tenuta Di Trinoro
€185.00
Characteristic
Classification
Toscana IGT
Size
Ml. 750
Body
Heavy
Ageing
From 12 to 18 months
Blend
Cabernet Franc
Cabernet Sauvignon
Merlot
Petit Verdot
Grapes: 42% cabernet sauvignon, 37% cabernet franc, 16% merlot, 5% petit verdot.
the vines are 10 to 15 years old, planted on a 1 metre by 1 metre density. 03 yields werw 8 tons per acre. Merlot was picked on august 25,26,29 and september 5,8,10,15,22; cabernet franc on september 27,30 an october 2,7,13,17; cabernet sauvignon on october 6,22,26; petit verdot on october 7 and 13.
Yeasts used in the winemaking are property-native and the fermentations, 42 of then, lasted an average of 15 days in open, wide vats. After that the wines rested on lees in our barrels, and we started mixinh them after february, we will probably bottle in may, the production is 650 cases.
DIV5180-3
Data sheet
- Classification
- Toscana IGT
- Organic
- No
- Year
- 2015
- Size
- Ml. 750
- Gradation
- 15%
- Body
- Heavy
- Ageing and Fining
- 8 months in new French oak barriques, 11 months in cement vats
- Ageing
- From 12 to 18 months
- Aroma
- Boisé, Burnt, Floral, Fruity, Spicy, balsamic
- Serving temperature
- 18°-20° C.
- Blend
- Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
- Blend description
- Cabernet Franc 50%, Merlot 36%, Cabernet sauvignon 10% e Petit Verdot 4%
- Contains sulfites
- Si
- Zone
- Toscana
- Matching
- Cured cheeses, Game, Grilled meat, Ham , Pasta, Rice with mushrooms, Starters
- Ideal with
- Cured cheeses, Earthfood Starters, Meat Red, Pasta Meat, Pasta With Vegetables
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Grapes: 42% cabernet sauvignon, 37% cabernet franc, 16% merlot, 5% petit verdot.
the vines are 10 to 15 years old, planted on a 1 metre by 1 metre density. 03 yields werw 8 tons per acre. Merlot was picked on august 25,26,29 and september 5,8,10,15,22; cabernet franc on september 27,30 an october 2,7,13,17; cabernet sauvignon on october 6,22,26; petit verdot on october 7 and 13.
Yeasts used in the winemaking are property-native and the fermentations, 42 of then, lasted an average of 15 days in open, wide vats. After that the wines rested on lees in our barrels, and we started mixinh them after february, we will probably bottle in may, the production is 650 cases.