Val Di Toro Maremma Toscana DOC 2016
The grapes used for Val di Toro are the result of several selections. Coming from the best fields, they are harvested by hand and further selected using a sorting table. After de-stemming, fermentation starts in vetrified cement vats at a controlled temperature of 18°C, then it is allowed to rise gradually to a maximum of 28°C. During the maceration process of about 20 days pump overs are carried out as well as “delestage”. After malolactic fermentation, usually occurring in spring, the wine is transferred into a second fill barriques of French oak and allowed to age for approximately 18 months. It is han kept to in the bottle for a year before being released. Intense ruby red with violet reflexes. The nose is dominated by strong notes of fruit, particularly of wild barriers, accompanied by hints of spices and liquorish vanilla and black pepper. A wine of great structure and fullness with fresh opening, soft and velvety, slightly sapid in the finish and enjoyably persistent. The richness of the tannins and good acidity guarantee long ageing potential in the bottle, with the elegant tertiary notes likely to increase with the passage of time. Ideal with dishes of red meat and game.
- Brand:Val Di Toro
- Region:Toscana
- Sub-Region:Maremma Toscana
- Varietal:Sangiovese 100%
- Alcohol:0.14
- Size:750 ml
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- Country:Italy
- How much so2 added:60 mg/l
- Climate:The climate in Maremma is always mild along the coast, with mild winters and temperatures that never drop below zero, plus cool summers that are never hot and humid. Sometimes it never rains in summer, the rainfall is concentrated in winter and spring with some storms in autumn.We are at approximately 100 m a.s.l. and about 10 km from the coast.
- Harvest Technique:– In farming we follow traditional organic practices. As an example the only fertilizer we use is green manure, broad beans which we sow among the lines of vines and that get mulched into the soil at the end of spring. In terms of treatments for diseases we only use copper and sulphur but only in the quantities allowed by the organic disciplinary. Harvest is carried out by hand in small plastic baskets and the pickers are given very strict instruction that only healthy grapes are to be put in the basket, while the rest is discarded
- Soil:Sandstone
- Vineyard Size:1 Ha
- Vine Age (year planted):2005.0
- Fermentation:The grapes used for Val di Toro are the result of several selections. Coming from the best fields, they are harvested by hand and further selected using a sorting table. After de-stemming, fermentation starts in vetrified cement vats at a controlled temperature of 18°C, then it is allowed to rise gradually to a maximum of 28°C. During the maceration process of about 20 days pump overs are carried out as well as “delestage”.
- Elevage:After malolactic fermentation, usually occurring in spring, the wine is transferred into a second fill barriques of French oak and allowed to age for approximately 18 months. It is han kept to in the bottle for a year before being released.
- Winemaker Name:Anna Maria Cruciata
- Finning & Filtration:We do a very light filtration in the spring following the harvest at 3 micron before we move the wine into the wooden barrels and a final one at the bottling at 0.45 micron.
