Cultivation takes place following the espalier training method with spurred cordon pruning. The harvest takes place manually in two separate phases, with a careful selection of the best grapes. After pressing and destemming the selected grapes, fermentation begins at temperatures between 28°C and 30°C. The complete maceration process takes place in steel tanks for 16-20 days, with automatic punching down and daily pumping over.

In March-April, the newly formed wine is transferred to new, first-use French oak barriques. After a maturation period of 18-22 months, we proceed with assembly and bottling. The wine continues to refine in glass for at least 8-12 months before being put on sale.

Fontalloro has a ruby ​​red color of good intensity. Its aromatic characteristics are complex, with evident notes of tobacco, wet earth, blackcurrant, blackberry and liquorice. On the palate, the wine reveals good tannins and a medium soft tannin consistency. Its consistency, structure and elegance emerge in the aftertaste, guaranteeing excellent longevity in the most important vintages.

MATCH IT WITH:

How to serve

Glass:

Medium opening goblet

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Serve to:

16-18°C

When to drink it:

This wine is good straight away but you can let it age for 2/5 years

Production area

Toscana

Producer: Felsina