Capatosta Toscana Rosso IGT
95% Sangiovese and 5% Alicante. Poggioargentiera Capatosta Toscana Rosso IGT has notes of mixed berries and spice. Balsamic notes arrive after six months in the bottle.
Wine exported to
USA
Grape Varieties:
95% Sangioese, 5% Alicante
Fermentation container:
Stainless steel and oak containers
Length of alcoholic fermentation:
About 15 days
Type of yeast:
Selected yeast
Fermentation temperature:
64.4-82.4 °F (18-28 °C)
Length of maceration:
12-15 days
Malolactic fermentation:
Yes
Aging containers:
Tonneaux
Container size:
500L
Type of oak:
French
Aging in bottle:
15 months
Closure:
Cork
Vineyard location:
Baccinello in the hilly part of Maremma, 30 km from the sea
Soil composition:
Stone and clay alluvial soil
Vine training:
Spurred Cordon
Altitude:
1,148 feet (350 meters) above sea level
Vine density:
4,600 vines per ha
Yield:
6,000-7,000 kg per ha
Exposure:
Northwestern
Age of vines:
25 years old
Time of harvest:
Mid-September
Total yearly production (in bottles):
10,000-12,000 bottles
Tasting notes:
Notes of mixed berries and spice. Balsamic notes arrive after 6 months in bottle.
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
Excellent with salumi and cheese as well as pasta with meat or game sauces. Red meat dishes.
Aging potential:
5-6 days
Alcohol:
14.5%
Winemaker:
Marco Lamastra
