Pizzini Forza di Ferro Sangiovese 2016
Red

Pizzini Forza di Ferro Sangiovese 2016

Forza di Ferro is Italian for Strength from Iron. Iron rich soils, considered barrel selection and age define this wine. Aromas of spice,†berries and leather lead to flavours of plums and cherries, and a complex and generous palate with soft textured tannins. This wine will cellar for 10 or more years.
Grapes are selected from patches in our leading Sangiovese vineyards. The fruit is crushed and de-stemmed into 3 tonne stainless steel fermenters. The juice and skins are then cooled to below 8°C and left for 4-5 days without adding yeast to start wild yeast fermentation. On the 5th or 6th day the fermenters were warmed and yeast added  This method of fermentation helps to create wines that are fleshy and juicy with softly textured tannins. The wine spends between 14-18 months in barrel before blending. It is aged in bottle for a further 10-12 months prior to release.
Type of Oak (%): 100% Gamba, 100% Allier Oak Age: 15 % New oak Oak Toasting: no toasting Fining agent: egg whites Barrel size: 3000L
Final alcohol: 13.8% Alc/Vol pH: 3.52 TA: 6.4g/l
Regular price
$55.00
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$55.00
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per 

The Wine

Forza di Ferro is Italian for Strength from Iron. Iron rich soils, considered barrel selection and age define this wine. Aromas of spice,†berries and leather lead to flavours of plums and cherries, and a complex and generous palate with soft textured tannins. This wine will cellar for 10 or more years.

Winemaking

Grapes are selected from patches in our leading Sangiovese vineyards. The fruit is crushed and de-stemmed into 3 tonne stainless steel fermenters. The juice and skins are then cooled to below 8°C and left for 4-5 days without adding yeast to start wild yeast fermentation. On the 5th or 6th day the fermenters were warmed and yeast added  This method of fermentation helps to create wines that are fleshy and juicy with softly textured tannins. The wine spends between 14-18 months in barrel before blending. It is aged in bottle for a further 10-12 months prior to release.

Maturation

Type of Oak (%): 100% Gamba, 100% Allier Oak Age: 15 % New oak Oak Toasting: no toasting Fining agent: egg whites Barrel size: 3000L

Final Analysis

Final alcohol: 13.8% Alc/Vol pH: 3.52 TA: 6.4g/l

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$35.00