Vallepicciola
Pievasciata Rosso 2021
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Sangiovese |
| Aging | In barrique for about 8-10 months; bottle ageing 4-6 months. |
- Name and vintage: Vallepicciola Pievasciata Rosso 2021, Toscana IGT, 0.75 l
- Blend and alcohol: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Sangiovese; 14% ABV
- Main aromas: blackberry and blackcurrant, balsamic and spicy notes, with cedar and tobacco
- Vinification and ageing: 10-15 days in stainless steel; malolactic fermentation and 8-10 months in barrique
- Serving temperature and pairings: 16-18 °C, decant for 1 hour; red meats, game, mature cheeses
Description
What kind of wine it is
Pievasciata Rosso di Vallepicciola is a still red wine that expresses the authentic character of Tuscany. This blend combines Cabernet Sauvignon, Cabernet Franc and Sangiovese in a rich and harmonious sensory profile. To the eye, it displays an intense ruby red colour, enhanced by vibrant violet highlights. The bouquet offers notes of blackberry and blackcurrant, interwoven with balsamic fragrances, spicy notes, cedar and tobacco. On the palate, it reveals an enveloping structure, ideal to accompany red meats, game and mature cheeses.
Where it comes from
The grapes come from vineyards located in Pievasciata, in the heart of the Castelnuovo Berardenga area. Here, Vallepicciola cultivates the vines at altitudes between 250 and 400 metres, adopting a rigorous sustainable approach. The soil, characterised by limestone and clay with marl, galestro and alberese, gives the sip a solid gustatory texture and a distinct territorial imprint. Careful agronomic management using the spur-pruned cordon and Guyot methods encourages the development of concentrated fruit, capable of reflecting the identity of Tuscany.
How it is produced
The grape harvest takes place during the third decade of September. Vinification begins with alcoholic fermentation and maceration in stainless steel tanks at a controlled temperature for a period of ten to fifteen days, ensuring careful aromatic extraction. Subsequently, the wine completes malolactic fermentation in French oak barrels. The maturation process continues in wood for about eight to ten months, then concludes with a final refinement of four to six months, which fully defines its structure and balance.
History and Curiosities
Born in the vineyards of Castelnuovo Berardenga, Pievasciata Rosso by Vallepicciola celebrates Tuscan heritage and the vision of the Bolfo family, who succeeded in reviving an ancient convent. Since 1996, the estate has expanded to reach 107 hectares cultivated sustainably, achieving VIVA certification. Under the expert guidance of Alessandro Cellai and Erasmo Mazzone, the late September harvest is transformed into a rich expression of the region, able to encapsulate in every bottle the authentic soul and historical memory of this fascinating place.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1996
- Oenologist: Alessandro Cellai coadiuvato da Erasmo Mazzone
- Bottles produced: 500.000
- Hectares: 107
In this 265-hectare property, where centuries-old woods intertwine with more than 4,000 olive trees, 107 hectares of excellent vines are skilfully cultivated, each with its own unique and precious history: Sangiovese, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc and Chardonnay. Read more
| Name | Vallepicciola Pievasciata Rosso 2021 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Vallepicciola |
| Story | History and Curiosities Born in the vineyards of Castelnuovo Berardenga, Pievasciata Rosso by Vallepicciola celebrates Tuscan heritage and the vision of the Bolfo family, who succeeded in reviving an ancient convent. Since 1996, the estate has expanded to reach 107 hectares cultivated sustainably, achieving VIVA certification. Under the expert guidance of Alessandro Cellai and Erasmo Mazzone, the late September harvest is transformed into a rich expression of the region, able to encapsulate in every bottle the authentic soul and historical memory of this fascinating place. |
| Origin | Pievasciata, Castelnuovo Berardenga, Tuscany, Italy |
| Soil composition | Limestone and clay with the presence of marl, galestro, and alberese |
| Cultivation system | Spurred cordon and Guyot |
| Plants per hectare | 5000 |
| Harvest | Third ten days of September |
| Fermentation | Approximately 10 5 days |
| Production technique | Alcoholic fermentation and maceration in stainless steel tanks at a controlled temperature for about 10 5 days; malolactic fermentation in French oak barriques |
| Wine making | Alcoholic fermentation and maceration in temperature-controlled stainless steel tanks for approximately 10 5 days. Malolactic fermentation in French oak barriques. |
| Aging | In barrique for about 8 0 months; bottle ageing 4-6 months. |
| Allergens | Contains sulphites |