Corte Flora Rosso Montepulciano 2005

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3.25 5 0.5
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Vintages

  • 2005

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Winemaker's Notes:

Aromas and flavors of cooked cherry compote, with a chocolate liqueur note. Medium-bodied, soft and chocolatey.Hand-p...

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Prugnolo Gentile 90%, Merlot and Cabernet Sauvignon 10%Colour: intense ruby red.Bouquet: the wine is fresh, young, with perfumes of ripe fruit, par... Read more

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User Reviews for Corte Flora Rosso Montepulciano

External Reviews for Corte Flora Rosso Montepulciano

External Review
Source: Salute! Wine Market
02/13/2009

Prugnolo Gentile 90%, Merlot and Cabernet Sauvignon 10%Colour: intense ruby red.Bouquet: the wine is fresh, young, with perfumes of ripe fruit, particularly blackberries and raspberries; at the same time there are scents linked to the brief maturing in oak casks.Flavour: a well-balanced wine, pleasant and complex; the striking freshness indicates that it is highly suitable for a brief period of maturing and gives a guarantee that it will keep well.A wine for all courses, young, but with notable structure and softness.Serve at: about 18 C.Goes well with: soups and traditional first courses, fresh and lightly matured cheeses, seasoned meats, salumi.


Ratings & Tags for Corte Flora Rosso Montepulciano

rated this wine
3.50 5
03/31/2011

Winemaker's Notes:

Aromas and flavors of cooked cherry compote, with a chocolate liqueur note. Medium-bodied, soft and chocolatey.Hand-picked into perforated boxes, destemming, fermentation in stainless steel tanks at controlled temperature (max. 28° C), maceration for 20 days with repeated remixing, racked off the lees and pressed gently with pneumatic bladder presses. Malolactic fermentation in tanks at 20° C, transferred into Slovonian oak casks.

Aromas and flavors of cooked cherry compote, with a chocolate liqueur note. Medium-bodied, soft and chocolatey.Hand-picked into perforated boxes, destemming, fermentation in stainless steel tanks at controlled temperature (max. 28° C), maceration for 20 days with repeated remixing, racked off the lees and pressed gently with pneumatic bladder presses. Malolactic fermentation in tanks at 20° C, transferred into Slovonian oak casks.

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