Mandriolo Rosso

Maremma Toscana D.O.C.
Sangiovese 80% -  20% Cabernet Sauvignon, Syrah, Petit Verdot

"First produced in 2008.
A Sangiovese-based wine. Served at around 16°C. It goes well with appetizers, pasta and meat. Its success is guaranteed even with fish stews.
It is appreciated for its freshness and harmonic taste."

Mandriolo shop   vintage 

Zona di produzione: “Tenuta Poggetti”, Massa Marittima
argillosi, ricchi di scheletro, tendenzialmente alcalini
sud - ovest
Sangiovese 80%, e 20% Cabernet Sauvignon, Syrah,
e Petit Verdot.
Resa per ettaro:
90 ql. di uva
Acidità totale:
g/l 5,6
Acidità volatile in acido acetico:
g/l 0,38
Estratto secco netto:
g/l 29,0
Glucosio e fruttosio:
0,2 g/l
Alcool in volume:
% voI. 12,76



Harvest time: second and third week in September, depending on grape varieties. Fermentation takes place in temperature-controlled cement tanks. Pumping over twice a day for a maceration period lasting 15 days.
The wine is then bottled and allowed to stand for a further three months before its launch on the market.



Organolectic features

Colour: a delicate red with a hint of luminosity
Bouquet: fresh and harmonious red fruits
Taste: intense fruity flavour followed by soft sensations on the palate
Serving temperature: 16°C
Food pairing: appetizers, pasta, meat and stews.
Production in n.of bottles: 45.000




Tipi di confezione

Bordolesi da lt. 0,750 in cartoni da 12.

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