Montefalco Rosso DOC Riserva – 2010
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Introduction
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Embodies the bolder spirit of its little brother Montefalco Rosso, with a similar composition of Sangiovese, Sagrantino and Merlot. The special vineyard sites and location for this wine rival textural and body characteristics of even the best Brunello di Montalcino.
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Vineyard Profile
- Appellation: Montefalco DOC
- Soil: Limstone, clay
- Elevation: 985 feet
- Density: 2,025-2,430 vines/acre
- Training: Spurred cordon
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Vinification
- Barrel Aging: 20 months in French oak barriques
- Bottle Aging: Minimum 6 months
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Technical Information
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Varietal Composition: 70% Sangiovese, 15% Sagrantino, 15% Merlot
First Vintage Produced: 1993
Aging Potential: 10-15 years
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Tasting Notes
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This well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie, and aged cheeses. Best served between 64-68°F. – See more at: http://www.arnaldocaprai.it/pagine/montefalco-rosso-riserva-doc-000#sthash.1YzTyHQL.dpufThis well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie, and aged cheeses. Best served between 64-68°F. – See more at: http://www.arnaldocaprai.it/pagine/montefalco-rosso-riserva-doc-000#sthash.1YzTyHQL.dpufThis well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie, and aged cheeses. Best served between 64-68°F. – See more at: http://www.arnaldocaprai.it/pagine/montefalco-rosso-riserva-doc-000#sthash.1YzTyHQL.dpufThis well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie, and aged cheeses. Best served between 64-68°F. – See more at: http://www.arnaldocaprai.it/pagine/montefalco-rosso-riserva-doc-000#sthash.1YzTyHQL.dpufThis well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie, and aged cheeses. Best served between 64-68°F. – See more at: http://www.arnaldocaprai.it/pagine/montefalco-rosso-riserva-doc-000#sthash.1YzTyHQL.dpuf
This well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie and aged cheeses. Best served between 64-68 F.
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