Saragio represents a barrel selection of the best Sangovese. The wine is fermented in small, 1100L. food-grade containers. Wild yeast fermentation and subsequent maceration last, on average, 5 to 6 weeks. The wine is punched down by hand and not pumped, between 2 to 3 times a day depending on the stage of fermentation. Between 10 and 50% whole clusters (non-destemmed grapes) are used, the percentage changing according to the vineyard and the ripeness of the stems. At the end of fermentation/ maceration, each ferment is pressed out separately into stainless-steel tanks where it settles overnight before being racked into barriques(15% new) and aged for up to 18 months.
Relatively firm, somewhat nutty and tobacco aroma of red and black berries with moderate wood spice, hints of soup herbs, hints of tar and floral traces. Tart, rather restrained, quite firmly knitted fruit, slightly smoky tones, quite present, still a little sandy tannin, earthy, dried-vegetable to herbal and hints of juniper tones, good persistence, warm and cool elements, some cocoa-spiced wood, very good, quite juicy and again herbal finish with a certain warmth.
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|Vineyards:||Valdonica – Sassofortino|
|Aging:||18 months in oak barrels (medium toast)|
|Refining:||18 months in bottle|
|Drink Through:||8 years|
|Service Temperature:||17-19 degress|
|Dry Extract:||27,00 g/l|
|Total Acidity:||5,80 g/l|