IL BORRO Toscana Rosso BIO
From the vinification of fine grapes of Merlot, Cabernet Sauvignon and Syrah. The origin is the classic one within which the company operates in Tuscany. The vinification foresees that the grapes are picked and sorted by hand, destemmed, pressed and sent to the vinification tanks by natural fall. Each variety is vinified separately. On the first day of fermentation the wine is subjected to a slight bleeding of 10-20%, so as to obtain from each kg. of grapes half a liter of wine, to increase its concentration. Maceration on the skins takes place for 22 days at a controlled temperature in steel tanks at 28ºC. The alcoholic fermentation lasts on average 10 days. Immediately after racking the wine is put in new Alliers oak barrels; at the first racking, which takes place after malolactic fermentation, about in November, are made the assemblages of the 4 vines. The aging in barriques lasts 18 months; after this period it is filtered and bottled. "Il Borro" remains in the cellar for another 8 months for the last aging in bottle before being placed on the market.
Characteristics of this organic Tuscan red wine
The wine has an intense purplish red color, with purple reflections. The nose is intense, full, concentrated, with notes of undergrowth and hints of spices. The taste is dry, full-bodied and with soft tannins, consistent and well blended, of remarkable persistence.
Serving suggestions by tasting this wine from Il Borro Winery
An excellent wine with meat dishes, crostini, aged cheeses, cold cuts, first and second courses based on game. The optimal serving temperature is 18ºC.