Il Corzanello

Toscana IGT Rosso

Bottles produced
Sangiovese , Cabernet Sauvignon, Merlot
Current Vintage
The grapes from the coolest plots are hand picked and cooled. Crushed and destemmed and then cold soaked for about 5 days.
Fermentation is carried out without the addition of commercial yeast at low temperature, between 18 to maximum 22°C. Maceration is very brief, maximum 5 days so as not to extract to much tannins. Malolactic and 5 months of ageing in stainless steel.
Bottled April-May following harvest. A fresh, fruity, immediate wine.

Notes and Pairing
A blend of Sangiovese and Cabernet Sauvignon has an intense fruity nose with hints of leather and tobacco. A concentrated, fruity middle and good structure make it a perfect match for grilled steaks or pork chops as well as pizza, burgers and simple pasta dishes.

Wine technical sheets