2018/ 2019 Peteglia Maremma Toscana Cabernet DOC

Winemaking

The grapes (100% Cabernet Sauvignon), selected and harvested manually in the second ten days of October, have a consistent skin thickness and a discreet polyphenolic content given by the excellent maturation of the seeds.

The fermentation takes place in thermo-conditioned stainless steel tanks, with a maceration of the skins which lasts for approximately 28 days with controlled temperatures from 18°C ​​up to a maximum of 30°C in the final phases, all coordinated with pumping over and déléstage operations which facilitate correct polyphenolic extraction.

Aging

The aging process begins in early December in small French oak barrels and is prolonged for 18 months. During this long period, thanks to the "micro oxygenation" allowed by the natural porosity of the wood, the polyphenolic balance and the overall bouquet of the wine are perfected

After 4 months of aging in steel, the wine is bottled, where it matures for another 6 months before being put on the market.

Organoleptic characteristics

Deep ruby ​​red colour, it has an intense fruity character which is well integrated with spicy notes of green pepper. The taste is warm, soft and full, well structured with present and silky tannins that harmonize well with the spicy freshness that is perceived on the tasting finish.

Peteglia Cabernet wine, if correctly stored, has a good aging capacity in the bottle, thus increasing its tertiary aromas which will further develop thanks to refinement in glass.

It pairs well with cured meats and medium-aged cheeses and first courses with meat and game sauces. To fully enjoy its qualities, decant the wine at least 1 hour before tasting it.

We recommend a serving temperature of 18°C ​​in large glasses

Denomination:  DOC Maremma Toscana Cabernet
Grape varieties:  Cabernet Sauvignon 100%
Type of soil origin: sandstone
Average altitude: 300-330 m above sea level
Training system: Spurred cordon
Planting density: 4,500 plants/HA
Yield of grapes per hectare:  70 q. li/HA
Harvest period:  second ten days of October
Alcohol content: 14.5-15.0% vol.
Total acidity:  5.00-5.50 g/L
pH: 3.50-3.60
Residual sugar: 0.60-0.80 g/L

“… with these bottles we want to tell you our story,

let yourself be enveloped by those scents that can be perceived

in our vineyards during the summer sunsets..."