he vine-harvest (completely done by hand) usually starts at the end of Semptember. We put the grapes in small boxes (weight: about 15 kg each). We bring the boxes to a terrace situated on the roof cellar where there is the destemmer, a machine, that at first divides the grapes from the grape-stalk and immediately later it presses them. The must enters directly by gravity the cellar’s inox containers (capacity 110 hectoliters) through some openings situated on the terrace. In the inox containers takes place the alcoholic fermentation at controlled temperatures (not more than 28-30° C). The liquid and the skins are in contact for about 10-15 days then they are divided and the wine is transferred into concrete containers where the malolactic fermentation takes place.
Frascole "Torre di Vico" DOCG
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Specifications
| Winery | Frascole |
|---|---|
| Varieties | 85% Sangiovese / 10% Canaiolo and Colorino / 5% White Trebbiano and White Malvasia |
| Farming Practices | organic |
| Soils | clay loam originated by the geological formation called "Marl of Vicchio" (marl and clay marl) |
| Trellis system | unilateral cordon pruning |
| Exposure | S-S-W |
| Harvest Technique | by hand |
| Year Vines Were Planted | 1967 / 1970 |
| Yeast | ambient |
| Fermentation | destemmed, crushed, and gravity into steel tank (capacity 110 hectoliters); temperature controlled fermentation with 10-15 day skin maceration |
|---|---|
| Malolactic | full malolactic |
| Maturation | 12 months in vat with occasional racking off of lees |
| Filter | none |
| Fining | natural settling and racking |
| Alcohol | 13% |
| Item No | IT690 |
| Size | 750ML |
| Bottle Case | 12 |
| Country | Italy |
| Region | Tuscany |
| Sub-region |
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