Vini e Grappe Parrina

Parrina Sangiovese D.O.C.

GRAPES: Sangiovese (100%)

ALCOL:
13% vol

PRODUCTION/YEAR:
25.000 bottles

PRODUCTION AREA:
Località La Parrina

VENEYARD:
Muraccio, Scarancione

SOIL:
Claysh, calcareous

Parrina Sangiovese D.O.C.

PRODUCTION/HA:
80 q/ha

HARVEST’S TYPE:
Mechanized harvesting with harvester machine

PRESSING:
Soft; Yield ≅ 70%

FERMENTATION TEMPERATURE:
12 Days – 26°C

AGING:
Suspension lees for some months, in steel tanks

CAP’S TYPE:
One-piece natural-synthetic

Characteristics and Production Technologies

The aim of this wine, which is unsophisticated but full bodied, is to reveal the distinct aromas of Sangiovese grapes; for this reason grapes are picked only when they have perfectly ripened. Fermentation occurs in steel tanks at constant temperature of 25-27°C, and lasts 12 days. Only local yeasts are used to ferment the grapes. Subsequently, after a short maceration, the must undergoes malolactic fermentation in concrete tanks. Around November, the must is transferred in steel tanks where it refines for several months. Finally, the wine is filtered and bottled.

Color

Intense crimson.

Nose

An extremely delicate nose which reflects the smell of wild Mediterranean vegetation, raspberry, and eucalyptus.

Palate

Dry and fresh impact; fruity, harmonious and velvety in the mouth.

General Notes

Scientists consider the Sangiovese to be a native Tuscan grape. Its name comes from the Latin Sanguis Iovis (Blood of John) because of its distinct crimson colour.

Matching

Meat courses, half- matured cheese, elaborate fish courses.

Tasting Notes

Characterized by a fresh acidity, it has an easy and enjoyable approach to taste.

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