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Taste to Farm
Cencini
Company Cencini offers a
completely new and renovated tasting room, built in an old
farmhouse Maremma.Stock 'for groups and families.
to request more
information or to book.You expect ...
New Cencini
On reservation
Corporate Cencini bottle your product with custom labels.For quotes call us or
fill out the information form ....
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POGGIO
VACCAIO
DOC
SOVANA
ROSSO |
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Name:
Poggio Vaccaio
Farm:
Cencini
Area of
production:
Marsiliana-Guinzoni Manciano
Year:
2009
Denomination:
Red Doc Sovana
Quantity produced:
15.000 0,750ml Bordoleses
Grapes:
Sangiovese, Cabernet-Sauvignon, Merlot, in the proportions
established by the disciplinary one
Altitude /
Exposure:
150mt Slms, Northwest
Characteristics:
Alcoholic gradation 13,5% Vol
Composition
Land:
Clayey
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Geographical aspect
Place Marsiliana-Guinzoni Manciano (Gr), hilly zone,
altitude of 150mt Slms, that contributes to a rapid
and complete maturation of the grapes, that they
bring an intensity elevated polifenolica.
Microclima typical of the Maremma Toscana, warm dry
land, mild, few summer rains, moderate breeze coming
from the near Tyrrhenian Sea.
The Vineyards
Currently the vineyards occupy a business surface of
4,5 it has, exposed northwestern.
The mineral composition of the clayey-warm ground,
confers to the wine it structures solid and good
fineness.
The form of breeding is cord speronato with sixth of
plant 3x1.
The surrender and' 80 Qls /ha.
The Vintage
The harvest of the red grapes happens between the 20
of September and on October 20, after an accurate
selection of the grapes, exclusively manual, you
abandons in cassettes from 10Kg with which are
transported to the wine cellar, so that to make sure
the greatest integrity possible of the grapes.
The vinification
After the harvest grape arrives in the business wine
cellar, the clusters come to remove the rasps and
envoys to ferment in the tubs of cement from 40 Qts
with manual fulling, constant temperature.
The period of fermentation / maceration is of 18-21
days to a temperature checked among 25° - 28°C.
They effect frequent to mix for the extraction of
the substances polifenoliche and for the oxygenation
of the must.
After the fermentation malolattica wine has started
maturing in steel strokes inox for about 7 months,
it follows a period of refinement in bottle of 4
months.
Notes of tasting
The color is red ruby of good intensity.
The known olfattives are incentrate on the yielded
one, well supported from notes of red fruits as
cherry, raspberry and fruits of wood, with good
match of spice, with notes of black pepper.
Good attack in mouth, with good equilibrium between
alcohol and acidity, soft, velvety, slightly
bitterish.
Temperature of service:
18°C
Gastronomic combining
The red meats appear the ideal accompaniment,
particularly roast and game like those of wild boar,
from the definite taste, grigliate.
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