Monteregio di Massa Marittima Vigneto dello Zampignaio
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Wine producing region and grape type
wine area: Caldana (Gavorrano)
soil features: mainly sandy with good presence of stones and Galestro Skeleton
exposure: North-east rows
elevation: 150 m a.s.l. (500 feet)
training: Spurred Cordon
density: about 5000 wines per hectar
harvest: manually, in small boxes beginning of Septem.
bottling time: usually around September (after wood ageing)
wood ageing: in Allier Barriques for 24 months
bottle ageing: minimum of 6 months
grape type: 90% Sangiovese, 10% Montepulciano
chemical analysis: alcool degree: 13,50 / 13,90 %
total acidity: 5,00 gr./lt - ph 3,40
Color: deep ruby red
Fragrance: marked fragrance of ripe plum and cherry and of undergrowth’s red fruits.
Taste: pleasant tannins almost silky, well marrying with a correct sapidity
Flavour: even in presence of tannins remains pleasantly soft
food combination: important meat dishes, game and strong savoury cheese’s
service: in goblets for bodied red wine at 18° C