"Lamoni" IGT Toscana
Production area S. Angelo in Colle, Montalcino (SI) – Hilly soils at an altitude of about 350 on the sea level, facing south-west. Weather conditions Winter characterized by low temperatures and abundant rainfall. Average spring, summer with high temperatures, mitigated by rains and good daily temperature ranges, which favored fruity aromas and an alcohol content in the normal range. Variety Foglia Tonda 50%, Pugnitello 50% “Foglia Tonda” and “Pugnitello” are two autochthonous grape varieties recently rediscovered in old Tuscan vineyards; they allow to get full-bodied and intense wines, well suited to medium-long aging, characterized by the typical “terroir” of Montalcino. Harvest Thorough selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant by plant screening and tasting procedure. Vinification Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 15 days in steel tanks; malolactic fermentation in wooden casks. Ageing 18 months in French oak barriques. This wine is available in: Standard bottles (0,75 liters)
The yield was about 4 tons per hectare.
Production area S. Angelo in Colle, Montalcino (SI) – Hilly soils at an altitude of about 350 on the sea level, facing south-west. Weather conditions Average conditions in winter, rainy spring. Summer with maximum temperatures below 35 degrees and cool nights, which favored a slow ripening of the grapes. Rainfall in late August and early September favored a slow, full and balanced ripening. Harvest delayed compared to the last years. Variety Foglia Tonda 50%, Pugnitello 50% “Foglia Tonda” and “Pugnitello” are two autochthonous grape varieties recently rediscovered in old Tuscan vineyards; they allow to get full-bodied and intense wines, well suited to medium-long aging, characterized by the typical “terroir” of Montalcino. Harvest Thorough selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant by plant screening and tasting procedure. Vinification Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 15 days in steel tanks; malolactic fermentation in wooden casks. Ageing 18 months in French oak barriques. This wine is available in: Standard bottles (0,75 liters)
The yield was about 4 tons per hectare.
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