Description
Toscana Rosso Terrine 2012 Castello della Paneretta
Variety: Sangiovese 50% and Canaiolo 50%
Garnet red color
On the nose it is of value and class. Deep and multifaceted, it highlights aromas of red fruits in jam, cherries and sour cherries in alcohol. Notes of tobacco, cocoa, black pepper and sweet spices make it all more fascinating. They dance lightly and follow each other relentlessly, in agreement and harmony.
On the palate it is very well designed, with a dense texture of tannins, however gentle and not pungent. Also note the freshness, perky and essential for the drinkability of the wine. He easily achieves balance and harmony. Deep and persistent, it stretches into a finish rich in aromas of flowers, strawberry and leather
Overall, Tuscany can boast a Super Tuscan that manages to be both powerful and elegant.
Excellent quality-price relation.
Toscana Rosso Terrine 2012 Castello della Paneretta
The type of training is divided between spurred cordon and espalier with guyot pruning.
After the harvest, it carries out the alcoholic fermentation in stainless steel containers at a controlled temperature of 27/28 ° C for 10 days.
Ages in French oak barriques, half new and half of the first passage for 24 months.
The Paneretta Castle has very ancient origins, which date back to the battle of Montaperti in 1260. With a total area of over three hundred hectares, of which 22 are vineyards, it is one of the largest farms in the area.
Based on the type of soil we can divide the body of the vineyards into three different areas.
The Terrine, Torre a Destra, Torre a Sinistra vineyards have clay with a large quantity of light galestri and limestone formations. The strata are arranged in the direction of the hill and the rocky outcrops are weak. Soils are light ocher, little eroded and have an extraordinary physical balance. Full-bodied and well-structured wines are extracted from these soils.
The Ciliegio, Bossolo, Barbiano vineyards have layers of purplish red schistose clays alternating with deposit banks of more clayey and loamy soils. The wines of these lands are produced leaner wines, but with greater finesse.
Finally, from the Querciole and Poggio vineyards. These are semi-flat soils placed on top of the hills. Here we can observe the process of ancient formation dating back to climatic eras of a completely different nature, where the aggression of iron and aluminum on the limestone banks, gave rise to deeper and stronger soils. The position of these lands combined with their exposure there protected from washout and made more generous.
