left
right

Il Borro Rosso Toscana 2008

Bottle Size: 750ml Item #: 1769469
This item is not currently available for purchase.

Il Borro Rosso Toscana 2008 750ml

Il Borro Rosso Toscana

Colour: “Il Borro” is an intense mauve colour, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. Taste: It is dry, with good body and soft tannins, a good consistency, well integrated and persistent.

The vineyards have a density of 4.500 plants per hectare and are all at an average height of 300 metres above sea level. With the end-of-August pruning, each plant produces a maximum of 1 kg of grapes, and therefore 4500 kg of grapes per hectare, with a wine yield of 3,000 l per hectare.The grapes are hand-harvested, de-stemmed and sorted manually, and are then pressed and gravity-fed to the vinification tanks. Each variety is vinified separately.On the first day of fermentation, the wine undergoes a slight draining of 10-20%, so as to obtain half a litre of wine from each kg of grapes, increasing its concentration.Maceration on the skins continues for 22 days in stainless-steel tanks at a controlled temperature of 28°C.Alcoholic fermentation lasts 10 days on average.Immediately after racking, the wine is placed in new Allier oak barrels. At the first pouring, after the malolactic fermentation, which takes place around the month of November, the four grape varieties are blended.Maturation in casks lasts 18 months; after this period, the wine is filtered and bottled.“Il Borro” remains in the cellar for a further 8 months for the final maturing in bottles, before being sold.

Roasted or stewed meats and mature cheeses.

Availability

This product is not currently available for purchase.
Il Borro Il Borro Rosso Toscana 2008
BOTTLE SIZE: 750ml
 

Notes on the Il Borro Rosso Toscana 750ML 2008

Tasting Notes Colour: “Il Borro” is an intense mauve colour, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. Taste: It is dry, with good body and soft tannins, a good consistency, well integrated and persistent.

Wine Maker Notes The vineyards have a density of 4.500 plants per hectare and are all at an average height of 300 metres above sea level. With the end-of-August pruning, each plant produces a maximum of 1 kg of grapes, and therefore 4500 kg of grapes per hectare, with a wine yield of 3,000 l per hectare.The grapes are hand-harvested, de-stemmed and sorted manually, and are then pressed and gravity-fed to the vinification tanks. Each variety is vinified separately.On the first day of fermentation, the wine undergoes a slight draining of 10-20%, so as to obtain half a litre of wine from each kg of grapes, increasing its concentration.Maceration on the skins continues for 22 days in stainless-steel tanks at a controlled temperature of 28°C.Alcoholic fermentation lasts 10 days on average.Immediately after racking, the wine is placed in new Allier oak barrels. At the first pouring, after the malolactic fermentation, which takes place around the month of November, the four grape varieties are blended.Maturation in casks lasts 18 months; after this period, the wine is filtered and bottled.“Il Borro” remains in the cellar for a further 8 months for the final maturing in bottles, before being sold.

Food Pairing Roasted or stewed meats and mature cheeses.