Riserva Le More 2019

Castel del Monte DOCG

Organic wine

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Riserva Le More, is produced 100% with Nero di Troia grapes, and careful selection of an Estate clone named “little ace”.

Vites are 15-20 years old, planted with density of 5.500 plants/ha, trained with the single guyot and organic farming practised since 2009. Organic certication will be shown on the labels only with the harvest 2016.

We harvest during the first half of October; grapes are softly pressed, and maceration takes place in rotating stainless steel tanks, with control of temperatures (warm and cold tecnique).

After fermentation in steel vats, the wine is aged in 228 lt. new French barriques for 18 months; and furtherly aged for a period of 24 months at least, before release. All the fining takes place in cellars with temperature/ humidity control. The production is of about 4.000 bt. per year.

“Nero di Troia” grapes, are full of personality, with tannins in their skin and fruit flavours in the pulp. It is an intense and bodied wine, with velvety and sweet tannins, balanced by acidity. Deep and dark granate colour; intense and persistent flavour of cherries, blackberries, riped black fruits, and spices. Aroma of riped blackberries, black-currant, liquorice, nicely contrasted by the herbal toned that form toward the close. Long personality and excellent fenolic content. This wine likes to be long aged, and give its best expression 7-8 years after its harvest. “A ripe style of Nero di Troia, yet it’s also hard to resist” (Vinous by Eric Guido).

The polyfenolic density -in the best seasons- reaches 3.000 mgr./lt. It is recommended with game, roasts, aged cheese, grilled mushrooms. Kindly decant Riserva le More in the glass, before serving at 18-20° C.


Denomination: Castel del Monte d.o.c.g Riserva

Grapes: 100% Nero di Troia grapes

Cru: Castigliola

First bottling: 1990

Average production: 5.000 bottles per year

Vineyards: 1,5 Ha.

Yield: 1,5 Kg.per vine

Kg/Ha: 5/6000 Kg.

Altitude: 300 mt.above sea level

Soil: Calcareous

Vintage: End of October

Vinification: Maceration with hot/cold technique in rotating stainless steel vats

Fining: 12 months in French barrels 228 lt.capacity and 12/18 months in bottle

Alcohol content: 14,5% by vol.

Total acidity: 5 g/l

Combining: Roasts/aged cheese/legume soups and spicy sauces

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