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: 100% Sangiovese Grosso (known as “Brunello” around Montalcino)
Altitude: 250 metres above sea level
Soil: stony tufa/clay soils
Harvest: end of September
Fermentation: intense extraction followed by long, gentle vinification on the skins, maximum fermentation temperature 33˚ C.
Maturation: 36 months in Slovenian 40 hl oak barrels, followed by 12 months in bottle
Alcohol content: 14,5% abv
ORGANOLEPTIC PROFILE:
Appearance: deep ruby red with hints of garnet, clear
Nose: ample, persistent, elegant, hitting all the right notes. Fruit aromas with notes of earth, tobacco, smoke, mushroom
Palate: powerful, full-bodied, well-structured, with supple tannins and fresh racy acidity
Food pairing: Rich foods, red meat, game and aged cheeses
Serving temperature: 16 - 18 °C
Awards:
DECANTER WORLD WINE AWARDS: Platinum Medal, 97 points
JAMES SUCKLING: 93 points
INTERNATIONAL WINE CHALLENGE: 93 points
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