Fanèro IGT Toscana Rosso 2015


Production area: Loc. Tregole – Castellina in Chianti (Siena)
Height: 550 mt above sea level
Planted surface: 2 hectares
Soil: Medium, basically loose soil with good skeleton.
Grape varieties: Sangiovese 15%; Cabernet Sauvignon 25%; Merlot 60%.
Planting density: Old plants 3500 plants/hectare; Young plants 6000 plants/hectare.
Growth system: Horizontal spurred cordon, Guyot, Tuscan bow.
Grape harvest: Manual harvesting in boxes. Merlot 28 September; Sangiovese and Cabernet; 15-18 October.
Wine-making: FANERO is a blend of three different grapes (Sangiovese, Merlot and Cabernet Sauvignon) harvested and vinified separately. Sangiovese grapes are grown in old vineyards, while Merlot and Cabernet Sauvignon are produced in younger vineyards. Fermentation takes place separately in vitrified cement vats at a temperature of approx. 28°C (82 F). Maceration on skins for 18 days for Sangiovese and approx. 22 days for Merlot and Cabernet Sauvignon with re-circulation carried out three times a day during the first 3 days, and two times a day in the remaining period.
Ageing: 5 hl tonneaux and barriques (partly new, partly second and third passage) for approx. 18 months. Malolactic fermentation takes place in vats.
Refining process: 6 months in bottles.
Number of bottles: 2,500 bottles of 0.75 L.

Colour: Deep ruby red.
Nose: Very deep and complex fragrances with distinct notes of red fruits and spices such as black pepper and tobacco. Light notes of plum and cherry jams. Soft hints of vanilla.
Taste: Wine with a very good structure, very powerful but round and well balanced. Excellent persistence and sapidity.
Food pairing suggestions: First courses with game and meat-based red sauces; big roasts, game, braised and grilled meat; also very good with long-aged cheeses.

Alcohol content: 13.5%

Total acidity: 6.1 g/l

pH: 3.40 

Dry extract: 31.8 g/l

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