Frascole Frascole Frascole "Torre di Vico" DOCG Download PDF

Specifications
Winery Frascole
Varieties85% Sangiovese / 10% Canaiolo and Colorino / 5% White Trebbiano and White Malvasia
Farming Practicesorganic
Soilsclay loam originated by the geological formation called "Marl of Vicchio" (marl and clay marl)
Trellis systemunilateral cordon pruning
ExposureS-S-W
Harvest Techniqueby hand
Year Vines Were Planted1967 / 1970
Yeastambient
Fermentationdestemmed, crushed, and gravity into steel tank (capacity 110 hectoliters); temperature controlled fermentation with 10-15 day skin maceration
Malolacticfull malolactic
Maturation12 months in vat with occasional racking off of lees
Filternone
Finingnatural settling and racking
Alcohol13%
Item NoIT690
Size750ML
Bottle Case12
Country Italy
Region Tuscany
Sub-region
Photos
Frascole
Story

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.