Friday, 19 April 2024
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"Congius" Toscana I.G.T.
NAME
Vignole Congius
TYPE OF WINE
Red – Toscana IGT - Supertuscan
ALCOHOL CONTENT
15% vol.
VINES
40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot
PRODUCTION
2000 bottles
DESCRIPTION
The color is deep red, and the nose reveals spicy aromas and hints of strong wild berries. It is full-bodied, rich and warm. The palate reveals with soft and well-integrated tannins. It has a long finish.
Winemaker's Notes:Vignole Congius is the result of a careful selection of Sangiovese grapes (40%) harvested in early October, Cabernet (30%) harvested in late October and Merlot (30%) harvested in late September. Cabernet and Merlot grapes are handpicked and fermented separately in tonneaux, with maceration on the skins for 15 days. Sangiovese grapes, after the harvest, are put to dry in the cellar for 1 month before crushing, to get a higher concentration of the juice. The malolactic fermentation and the ageing takes place in small barrels (225 litre “barriques” and 400 litre “tonneaux”) for about 24 months. After blending and a further three months ageing in barrels, this wine is bottled and aged for a minimum of six months in bottle before release.
FOOD PAIRINGS
Vignole Congius is a perfect accompaniment to game, boar sauce, steaks, and roasted beefs.
HOW TO SERVE
In big goblets.
Uncork three hours before pouring, at a temperature of 18°c.
BOTTLE SIZE
0,75 lt
Vignole Congius
TYPE OF WINE
Red – Toscana IGT - Supertuscan
ALCOHOL CONTENT
15% vol.
VINES
40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot
PRODUCTION
2000 bottles
DESCRIPTION
The color is deep red, and the nose reveals spicy aromas and hints of strong wild berries. It is full-bodied, rich and warm. The palate reveals with soft and well-integrated tannins. It has a long finish.
Winemaker's Notes:Vignole Congius is the result of a careful selection of Sangiovese grapes (40%) harvested in early October, Cabernet (30%) harvested in late October and Merlot (30%) harvested in late September. Cabernet and Merlot grapes are handpicked and fermented separately in tonneaux, with maceration on the skins for 15 days. Sangiovese grapes, after the harvest, are put to dry in the cellar for 1 month before crushing, to get a higher concentration of the juice. The malolactic fermentation and the ageing takes place in small barrels (225 litre “barriques” and 400 litre “tonneaux”) for about 24 months. After blending and a further three months ageing in barrels, this wine is bottled and aged for a minimum of six months in bottle before release.
FOOD PAIRINGS
Vignole Congius is a perfect accompaniment to game, boar sauce, steaks, and roasted beefs.
HOW TO SERVE
In big goblets.
Uncork three hours before pouring, at a temperature of 18°c.
BOTTLE SIZE
0,75 lt