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Uccelliera Rapace Toscana IGT
* Actual product and/or vintage may differ from image.
1.5 L
$339.97
1
Last item available in stock
Pickup at:
95 Riviera Drive, Bellevue, KY, 41073
FREE
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Description:
Wine obtained by a selection of sangiovese grapes, reclassified from Brunello di Montalcino designated vineyards, and estate grown merlot and cabernet sauvignon; covering an area of about 7 hectares planted between 1975 and 2000 in Castelnuovo dell’Abate, in the south-east area of Montalcino, at an altitude from 150 (492 ft) to 350 (1150 ft) a.s.l. The soil is calcareous clay, sandy of a medium texture, rich of minerals and layers of skeleton. The collected grapes reach the cellar in a short time and are addressed to the destemming process with the use of dry ice that prevent the berries from oxidation and, by cooling down the temperatures, preserve their original characteristics. Cool temperatures are kept for 7/8 days and allow the development of indigenous yeasts. The alcoholic fermentation of the three varietals blended together starts spontaneously at about 12°C (53°F) up to 25°C (77°F) and lasts 25/30 days with frequent pump-overs. After draining off the skins, malolactic conversion occurs in stainless steel. The wine evolves in French oak vessels for at least 12 months followed by a further refinement in bottle for a minimum of 6 months.
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