The Wine
Our "Rooster" has a vibrant nose of sour cherry, dried herbs and soft spices. The savoury palate has hints of cedar and spiced cherries combined with plums and strawberries. Well balanced with soft acidity and chewy tannins, this is the perfect BBQ wine.
Winemaking
The Sangiovese and Canaiolo were fermented with inoculated yeast BM45 in open cement fermenters at thirty degrees Celsius. Once the wine finished alcoholic fermentation the free run juice was drained and the skins were lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging. The wine spent 14 months in oak. The wine was then blended and a small amount of Colorino added to enhance the colour and lift the floral aromas.
Maturation
Type of oak: 100% Gamba, 30% Nevers, 40% Fontainebleau, 30% Slovenian
Oak age: 20% new oak
Fining agent: egg white
Oak toasting: 100% medium
Filtration: Crossflow filtration
Final Analysis
Alcohol: 13.8% Alc/Vol
Acid: 5.8 g/L
pH: 3.57