Le Farnete - Carmignano Riserva Magnum 2021
Winery Tenuta Cantagallo e Le Farnete
€56.00
Characteristic
Classification
Carmignano DOCG
Blend
Cabernet Sauvignon
Sangiovese
Size
Magnum
Body
Heavy
Ageing
From 12 to 18 months
Carmignao Reserves Le Farnete comes for a very careful selection of grapes Sangiovese 80% and Cabernt Sauvignon (20% made in our oldest wine yards which have a perfect exposure in the south so it guarantees an optimum ripening.
The fermentation is made with long soaking and frequent repassing of must over the grapes. Then the Malolactic fermentation, the wine is put to ripen in French durmast barriques for a minimum of twelve months after which it is bottled where it refines befors putting it on the market for a period of at least a year.
We suggest it be served at 18°C in red wine glasses making sure that the wine gets enough oxygenation.
LFCR21M
2 Items
Data sheet
- Classification
- Carmignano DOCG
- Zone
- Toscana
- Organic
- No
- Year
- 2021
- Blend description
- 80% Sangiovese e 20% Cabernet Sauvignon
- Blend
- Cabernet Sauvignon, Sangiovese
- Size
- Magnum
- Gradation
- 14,5%
- Contains sulfites
- Si
- Body
- Heavy
- Ageing and Fining
- barrique for 12 months
- Ageing
- From 12 to 18 months
- Color
- Very intense, almost impenetrable, clear ruby red colour
- Scent
- Aromas of ripe fruit, embellished with elegant hints of tobacco, chocolate and sweet spices.
- Aroma
- Burnt, Floral, Fruity, Spicy, Vegetal
- Taste
- it expresses a powerful structure but also, with a measured balance, soft fruit against the round and mature tannins. The finish is long and fruity.
- Serving temperature
- 16°-18° C.
- Matching
- Braised meat, Cured cheeses, Game, Grilled meat, Kill, Red meat, Red meat stew, Roasted red meat, T-bone steak (Florentine steak), Meditation wines / Dessert wines
- Ideal with
- Cured cheeses, Meat Red
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Carmignao Reserves Le Farnete comes for a very careful selection of grapes Sangiovese 80% and Cabernt Sauvignon (20% made in our oldest wine yards which have a perfect exposure in the south so it guarantees an optimum ripening.
The fermentation is made with long soaking and frequent repassing of must over the grapes. Then the Malolactic fermentation, the wine is put to ripen in French durmast barriques for a minimum of twelve months after which it is bottled where it refines befors putting it on the market for a period of at least a year.
We suggest it be served at 18°C in red wine glasses making sure that the wine gets enough oxygenation.