In the hilly Tuscan region of Montalcino, La Togata's vines are planted on a variety of slopes with all-day exposure to the sun. The soil is stony, calcium-rich tufa and loam. At harvest time only three out of five bunches of grapes are considered good enough to be used for this wine.
Area of production: Toscana, Montalcino
Producer: La Togata
Grape Variety: Sangiovese 100%
Altitude: 250 metres above sea level
Soil: Tuffaceous clay, very rich in skeleton.
Vinification: alcoholic fermentation is followed by a long maceration.
Ageing: Slavonian oak barrels for 3 years and bottle refining for a further 12 months.
Alcohol content: 14,5% abv
ORGANOLEPTIC PROFILE:
Appearance: garnet coloured.
Nose: good classic elegance, hitting all the right notes. Red Cherry laden with notes of earth, tobacco, smoke, mushroom.
Palate: fresh racy acidity driving a linear mineral/graphite touch.
Food pairing: any meat or sauce based dish, strong, mature cheeses such as Parmesan or Pecorino.
Serving temperature: 16 - 18 °C.
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