Tempranijo Casale del Giglio 2019

HISTORICAL NOTES Tempranillo is a vine of Spanish origin grown in the Ribera del Duero and Rioja. Variety that has adapted very well to the breezy Mediterranean climate and to the fresh and deep soils, such as those of Casale del Giglio, in the area called “Valle” (formerly “Riserva Bottacci”), where our “Tempranijo” has found an ideal setting. These optimal conditions allow to reach a complete phenolic maturation and a great body – fruit balance. GRAPES AND VINIFICATION 100% Tempranillo. Obtained from grapes that have reached a rather advanced degree of ripeness, sometimes with a slight withering on the vine. The vinification begins with a cold maceration for two days at 10 ° C., in order to favor a greater extraction of the aromas from the skins. Spontaneous and very slow fermentation that starts from 16 ° C. up to 24 ° C. for a duration of about 15/18 days, with submerged cap and periodic delestages * to oxygenate the yeasts. A further phase of maceration takes place on the skins, post fermentation, for another 12/15 days, to extract the greatest possible amount of tannins, since it is a variety with tannins that tend to be very sweet and never in excess. Refinement in cherry tonneau only for a small fraction ranging from 15 to 20% of the total, depending on the vintage, while the remaining part is stored in stainless steel tanks. * Délestage : Red vinification technique which involves the partial drawing off of the fermenting must. It consists in transferring part of the fermenting must into another tank with subsequent reintroduction from the top of the same into the starting winemaker, with the aim of oxygenating the fermenting wine and dispersing the marc evenly in the tank, thus facilitating a better transfer of anthocyanins (color) and polyphenols (tannins) from the skins to the must.