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This extraordinary Rodos Valdarno di Sopra Cabernet Sauvignon DOC from Campo di Monte is an exceptional red wine, deep ruby in color with violet reflections, aromas of red berries supported by beautiful nuances of vanilla and spices, which are also found on the palate together with fairly pronounced tannins that are, overall, balanced by freshness and persistent fruity notes. Soil composition: silty loam soil with no stones, predominantly north/south-facing, on the hills of Valdarno di Sopra, at an average elevation of 295 meters above sea level. Vineyard: low-spurred cordon training system with 5,000 vines per hectare. Grape quality: Cabernet Sauvignon clones 337-338-341, R140 rootstock. Production is forty hectoliters per hectare. Harvest: the grapes are harvested by hand, generally from the first ten days of October. Winemaking: during harvesting, the grapes are carefully selected. After destemming, red vinification is carried out with fermentation in stainless steel at a controlled temperature. Fermentation lasts from twenty-four to thirty days, depending on grape quality in relation to the vintage. After racking, the wine spends one year aging, with two-thirds refined in new French oak barrels selected for Cabernet Sauvignon and the remaining third in steel tanks. The two parts are then blended and the wine is transferred into third- and fourth-year barriques. Finally, after careful selection, the final blend is created and bottled. Bottle aging lasts at least three months. The wine is generally ready three years after the harvest. Year: 2016. Alcohol content: 13 / 14%.
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This extraordinary Rodos Valdarno di Sopra Cabernet Sauvignon DOC from Campo di Monte is an exceptional red wine, deep ruby in color with violet reflections, aromas of red berries supported by beautiful nuances of vanilla and spices, which are also found on the palate together with fairly pronounced tannins that are, overall, balanced by freshness and persistent fruity notes. Soil composition: silty loam soil with no stones, predominantly north/south-facing, on the hills of Valdarno di Sopra, at an average elevation of 295 meters above sea level. Vineyard: low-spurred cordon training system with 5,000 vines per hectare. Grape quality: Cabernet Sauvignon clones 337-338-341, R140 rootstock. Production is forty hectoliters per hectare. Harvest: the grapes are harvested by hand, generally from the first ten days of October. Winemaking: during harvesting, the grapes are carefully selected. After destemming, red vinification is carried out with fermentation in stainless steel at a controlled temperature. Fermentation lasts from twenty-four to thirty days, depending on grape quality in relation to the vintage. After racking, the wine spends one year aging, with two-thirds refined in new French oak barrels selected for Cabernet Sauvignon and the remaining third in steel tanks. The two parts are then blended and the wine is transferred into third- and fourth-year barriques. Finally, after careful selection, the final blend is created and bottled. Bottle aging lasts at least three months. The wine is generally ready three years after the harvest. Year: 2016. Alcohol content: 13 / 14%.
