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Serego Alighieri Bello Ovile Rosso di Toscana
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Serego Alighieri Bello Ovile Rosso di Toscana 2005
 
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Item#:  4979
Reg. Price  $20.99
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Winemaker Notes
The noble Serego Alighieri family, descendants of the poet Dante, return to their Tuscan roots after a long and uninterrupted period beginning in 1353 as part of the life and the winemaking community of the Valpolicella area. At the Poderi del Bello Ovile estate in the Cinigiano hills they make a berry fruit and liquorice scented red wine from a mix of Sangiovese, Canaiolo and Ciliegiolo grapes. Ruby red, full-bodied, complex and elegant.  Good with most foods, especially meat. Serve at 18 C.

Tasting Notes
Deep red with violet reflections on the edges. Nose rich in berry fruit aromas, especially bilberries, together with plums and an attractive hint of vanilla and cloves. Soft and well balanced on the palate. Good baked fruit flavours. Delicate but long at the same time on the finish with a vanilla twist.

SERVING SUGGESTIONS
Despite its structure, a particularly soft style makes it an easy partner with food. Extremely good with pasta and meat sauces, roast meats and grills, especially grilled lamb. Serve at 18 C.

Classification:
Rosso di Toscana IGT.

Origin:
Serego Alighieri vineyards in Cinigiano, Val d'Orcia, in the heart of the Montecucco DOC. Altitude: 110 metres asl (partly on slopes, partly flat ground). Vineyards face west. The ground is quite loose, mostly sandy, and has clay soil, especially in the hillsides.

Grape varieties:
80% Sangiovese, 15% Canaiolo, 5% Ciliegiolo.

Winemaking:
The various grape varieties are picked at optimum individual ripeness and vinified separately. De-stalking is followed by several hours' maceration at 15 C and fermentation with an inoculation of selected yeasts at controlled temperatures (18-24 C) for 15 days. The malolactic is induced after racking at a controlled temperature of 20 C. The malolactic takes place in stainless steel tanks where the wine remains for a month before transfer with the lees to French oak casks.

Ageing:
12 months in French oak barrels of 600 litres (50% new, 25% second year use, 25% third-year use). Then a minimum of 6 months in bottle.

 

 

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