Murtas • Supertuscan – IGT Toscana Rosso

Vines: The grapes used are Sangiovese, Cabernet Sauvignon and Colorino
Soil: Pebbly soil, of marly calcareous nature, formed in the alluvial phase of the river Elsa in the upper Pliocene, about 3 million years ago. This type of soil gives wines rich in body but very balanced.
Training: The training method used is sapling, with planting density 7,000 vines / hectare.
Harvest: The grapes are left on the plant until they are slightly overripe, then the individual grapes are harvested and fermented.
Soaking and fermentation: The grapes become softer daily optimally extracting polyphenols from the skin. The fermentation process takes about 25 days.
Aging: The Sangiovese are transferred into 25hl oak barrels while the Colorino and the Cabernet Sauvignon are placed in barriques. The wine remains in the wood for 18 months. The union of these 3 wines are combined some time before the bottling in order for them to amalgamate. The proportions are usually 40% Sangiovese and Cabernet while the remaining 20% is Colorino. However, this of course may vary according to the characteristics of every single grape. After the wine is bottled we prefer to wait at least 6 months to sell the wine.
Appearance: Red Ruby color dense with soft violet hue reflections.
Aroma: Intense persistent notes of tobacco and coffee, while also fruity with floral nuances.
Taste: Warm, soft, fruity with elegant tannins, hints of toast to finish.
Recommendation: Murtas IGT is a balanced wine that is best opened within 5/7 years after harvest.
Pairings: Super Tuscan Murtas as a great wine best when combined with many second courses such as wild boar, bittersweet hare, roasts and of course the Florentine Steak. The tannins contrast the succulence of the meat while the alcohol cleans the pallet and wash down the fatty flavor.