Vin Santo di Montepulciano DOC
Montemercurio
Vin Santo di Montepulciano DOC - 1995
€ 125,00Amber yellow color with reflections orange, presents aromas of dried fruit, fig, candied orange peel and honey. In the mouth it is a very long, persistent wine, with a sweet finish but accompanied by a fresh and pleasant sour note.
Average age of vines: 50 years
Elevation: 450 mtrs above sea level
Exposure: South westerly
Soil: medium density with plenty of clay
Grape variety: white malvasia, white canaiolo, pulcinculo, Tuscan trebbiano and Sangiovese
Yield per hectare: 3,000 Kgms per hectare
Serving temp: 10-12 degree centigrade
Alcohol: 15,5 %
Description: An amber yellowy colour with orange specks, complex on the nose with traces of dry fruit, fig, peel of candied orange and honey. Persistance on the tongue with a sweet persistent finish but with a fresh pleasant acid flavour which make it perfect for some special dishes.
Fermentation: selected by hand in the vineyard, the grapes are carefully storedin an aired room where they are let for at least 3 months, till the beginning of January next year; after pressing, the must is then transferred to oak, chestnut tree and cherrytree casks.
Maturation: 25 years in casks
Cellaring: At least 6 months in bottles
Bottles produced: 992
Pairings: Out of ordinary schemes, best served with dishes, such as foie gras, cakes with a great presence of chocolate and some spicy herbed cheeses.
Elevation: 450 mtrs above sea level
Exposure: South westerly
Soil: medium density with plenty of clay
Grape variety: white malvasia, white canaiolo, pulcinculo, Tuscan trebbiano and Sangiovese
Yield per hectare: 3,000 Kgms per hectare
Serving temp: 10-12 degree centigrade
Alcohol: 15,5 %
Description: An amber yellowy colour with orange specks, complex on the nose with traces of dry fruit, fig, peel of candied orange and honey. Persistance on the tongue with a sweet persistent finish but with a fresh pleasant acid flavour which make it perfect for some special dishes.
Fermentation: selected by hand in the vineyard, the grapes are carefully storedin an aired room where they are let for at least 3 months, till the beginning of January next year; after pressing, the must is then transferred to oak, chestnut tree and cherrytree casks.
Maturation: 25 years in casks
Cellaring: At least 6 months in bottles
Bottles produced: 992
Pairings: Out of ordinary schemes, best served with dishes, such as foie gras, cakes with a great presence of chocolate and some spicy herbed cheeses.
Tradition, Passion and Authenticity