Altesino Rosso
Wine Description
Altesino's Rosso Toscana is made from 80% Sangiovese and 20% Merlot and Cabernet Sauvignon grapes that are hand-harvested from estate vineyards. The grapes are fermented in stainless steel followed by six to eight months of maturation before bottling. Crafted for accessibility, the fresh fruitiness of Altesino's Rosso Toscana is ready to be enjoyed upon release.
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Vineyard & Production Info
Vineyard name
The Altesino, Pianezzine, and Castelnuovo dell'Abate vineyards
Vineyard size
75 acres
Soil composition
Sand, marine and sedimentary deposits
Training method
Spur-pruned cordon
Elevation:
660-990 feet
Vines/acre:
1,800-2,000
Yield/acre:
2.8 tons
Exposure:
Southwestern
Year vineyard planted:
1987-2013
Harvest time:
September
First vintage of this wine:
1989
Bottles produced of this wine:
48,000
Winemaking & Aging
Maceration length:
1-2 days cold soak; 7-10 days maceration
Varietal composition:
80% Sangiovese, 20% Merlot, Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
82-86 °F
Maceration technique:
Cold Soak Maceration; Racking, Pumpovers, and Aeration
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
6-8 months
Length of bottle aging:
3 months
Total SO2
82
Analytical Data
pH level:
3.7
Acidity:
4.84 g/L
Alcohol:
14.5 %
Dry extract:
29.8 g/L
Total SO2
82
Residual sugar:
0.6 g/L
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