Grapes: Mainly Sangiovese with small percentage of Cabernet Sauvignon and Merlot

Area of production: hilly slopes at 250-350m above sea level, south, south/westerly exposure

Name of the Cru: Poggio Noceto, Poggio, Viavalle, Ponticello

Type of soil: Clay and loam depending on the grape variety.

Training system: spur cordon with 6/8 buds

Yeald per hectare: max. 70q/ht

Harvest: end of September, beginning of October

Vinification: When harvest has been completed, the vinification process takes place in stainless steel vats where the grapes are individually kept at controlled temperature of 25°-28°C. Maceration lasts 15-18 days with regular plunge down of the cap.

Ageing and affination: Once the alcoholic fermentation has taken place the wine is kept in small Slavonia oak barrels (barrique) for 12 months. The wine undertakes at least 5-6 months of affination in bottles before it is released to the market

Colour: intense ruby red

Nose: Clear notes of mature red pulp fruits with hints of spices, coffee, vanilla, plums, chestnuts and tobacco.

Taste: the palate is round and full, with smooth tannins. Long finish with fruits returns.

Food pairing: Best with Italian salami, succulent dishes, grilled meat, mature cheeses.

Castello di Corbara, Lago di Corbara DOC, 2016

SKU: 12116_2016
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