left
right

Il Borro Syrah Sangiovese Pian di Nova 2010

Bottle Size: 750ml Item #: 1799074
This item is not currently available for purchase.

Il Borro Syrah Sangiovese Pian di Nova 2010 750ml

Il Borro Syrah Sangiovese Pian di Nova

Colour: “Pian Di Nova” is a ruby-red-mauve colour. The bouquet is intense, with strong spicy notes which marry with black fruit scents.Taste: The wine has excellent body, with the alcohol tending to soften the tannins. It has good persistence, with a fruity and spicy finish.

The vineyards have a density of 4,500 plants per hectare and are all at an average height of 250 metres above sea level. With the end-of-August pruning, each plant produces a maximum of 1.5 kg of grapes, and therefore 7000 kg of grapes per hectare, with a wine yield of 5,000 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.Maceration on the skins continues for 20 days in stainless-steel vats at a controlled temperature of 26°C.Alcoholic fermentation lasts 10 days on average.After racking, the wine is placed in Allier oak barrels, one third new, another third two years old and the final third 3 years old.After the malolactic fermentation, which takes place around the month of November, the two grape varieties are blended.Maturation in casks lasts 6 months, after which period the wine returns to the stainless-steel vats for approximately one month, then being gently filtered, bottled and subjected to a final 6-month maturing in bottles.

Pasta dishes or other first courses.

Availability

This product is not currently available for purchase.
Il Borro Il Borro Syrah Sangiovese Pian di Nova 2010
BOTTLE SIZE: 750ml
 

Notes on the Il Borro Syrah Sangiovese Pian di Nova 750ML 2010

Tasting Notes Colour: “Pian Di Nova” is a ruby-red-mauve colour. The bouquet is intense, with strong spicy notes which marry with black fruit scents.Taste: The wine has excellent body, with the alcohol tending to soften the tannins. It has good persistence, with a fruity and spicy finish.

Wine Maker Notes The vineyards have a density of 4,500 plants per hectare and are all at an average height of 250 metres above sea level. With the end-of-August pruning, each plant produces a maximum of 1.5 kg of grapes, and therefore 7000 kg of grapes per hectare, with a wine yield of 5,000 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.Maceration on the skins continues for 20 days in stainless-steel vats at a controlled temperature of 26°C.Alcoholic fermentation lasts 10 days on average.After racking, the wine is placed in Allier oak barrels, one third new, another third two years old and the final third 3 years old.After the malolactic fermentation, which takes place around the month of November, the two grape varieties are blended.Maturation in casks lasts 6 months, after which period the wine returns to the stainless-steel vats for approximately one month, then being gently filtered, bottled and subjected to a final 6-month maturing in bottles.

Food Pairing Pasta dishes or other first courses.