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2005 Moro di pava
Tuscany, Italy
Reviews
SourGrapes:Very structured and complex
Name Story
Pava is the name of the valley that the vineyard overlooks.
Winemaker
Sergio Gargari
Vineyards | Winemaking
Moro di Pava is made from a careful double selection of Sangiovese grapes. The close control of productivity on the old Sangiovese arched trained vineyards ensures an annual yield of about 30 hl/ha.
The must has a long maceration in contact with skins and
natural yeasts per about 20-22 days at 30°C, without adding
tannins or enzymes and, after the first fermentation in
concrete vats, it’s racked into little French oak barrels (225-
500lt), in which it rests for 16 months, before the final
refining (10-14 months) in bottle.
Grapes
100% Sangiovese.
Tasting Notes
colour: bright deeper ruby
aroma: great complexity with notes of red and black ripen fruits, evolving to
an elegant spicy and smoked smell, with mineral peak of wet soil and fresh meat
taste: fresh opening with well pronounced sweet tannins and an ample
taste, it expands warm with a good persistence
at a temperature of: 16-18°C
Drink by Date
Now through 2010.
Food Pairings
red meats, game and cheeses
View Label (PDF)
Bottle: 750ml
Case - 6 Bottles
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