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Le Anfore - Sangiovese In Anfora 2018 Ml. 750
Winery Le Anfore
€24.00
€22.00
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Characteristic
Classification
Toscana IGT
Size
Ml. 750
Body
Heavy
Blend
Sangiovese
As part of recuperating practices connected to tradition, today we are talking about refinement in amphora, an aspect of vinification which is gaining numerous followers. Even if for some it might seem like a trendy niche practice, it really gives excellent results, and above all, it is deeply rooted in a distant past.I find that refinement in amphora contributes in a particular way to the characterization of a wine, amplifying its characteristics for variety and vintage: this is what happens with our Cannonau in Sardinia, with the historical Sangiovese in Chianti Rufina and with the international Syrah and Moscato in Upper Maremma.
6219/1
Data sheet
- Classification
- Toscana IGT
- Organic
- Si
- Year
- 2018
- Size
- Ml. 750
- Gradation
- 14,5%
- Body
- Heavy
- Ageing and Fining
- At the end of malolactic fermentation the wine is decanted, then it ages in amphoras for 6 months more. The wine refines in the bottle for 5 months before release.,
- Color
- Dark ruby red.
- Scent
- Note di lamponi e piccoli frutti rossi in confettura, sentori di liquirizia e spezie dolci.,
- Aroma
- Floral, Fruity, Spicy, balsamic
- Taste
- Caratterizzato da un tannino rotondo e da un finale minerale e balsamico,
- Serving temperature
- 16°-18° C.
- Blend
- Sangiovese
- Blend description
- 100% Sangiovese
- Contains sulfites
- Si
- Zone
- Toscana
- Matching
- Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Ravioli (stuffed pasta), T-bone steak (Florentine steak), Starters, Spicy dishes, Roasted red meat, Roast, Rice with mushrooms, Rice with Bolognese sauce, Red meat stew, Red meat, Pasta with sauce, Braised meat, Pasta made with egg, Pasta, Kill, Ham , Grilled meat, Game, Dishes with truffle, Cured cheeses, Cheese fondue, Tajarin (long pasta typical from Piedmont region), Meditation wines / Dessert wines
- Ideal with
- Asian Dishes, Cured cheeses, Earthfood Starters, Meat Red, Pasta Meat, Pasta With Vegetables, Dessert
Comments (0)
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Le Anfore nasce dal lavoro e dalla dedizione di Elena Casadei. Solo alcuni vitigni eletti, selezionati di anno in anno in tutte le aziende (Castello del Trebbio e Tenuta Casadei per la Toscane e Olianas per la Sardegna), e che all'assaggio si confermano all'altezza della situazione, nella trasformazione in vino non vedranno altro contenitore oltre l'Anfora. Grazie al duro lavoro ne nascono vini che sono pura espressione del frutto, omaggio a questo affascinante contenitore in puro stile BioIntegrale. Informazioni Regione: Toscana e Sardegna Anno di fondazione: 2013 Enologo: Stefano Casadei e Elena Casadei Agronomo: Stefano Casadei e
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As part of recuperating practices connected to tradition, today we are talking about refinement in amphora, an aspect of vinification which is gaining numerous followers. Even if for some it might seem like a trendy niche practice, it really gives excellent results, and above all, it is deeply rooted in a distant past.I find that refinement in amphora contributes in a particular way to the characterization of a wine, amplifying its characteristics for variety and vintage: this is what happens with our Cannonau in Sardinia, with the historical Sangiovese in Chianti Rufina and with the international Syrah and Moscato in Upper Maremma.