Corte Flora Rosso Montepulciano 2005

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.

Region: Italy » Tuscany » Montepulciano

Vintages

2005

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Winery: Corte alla Flora

Color: Red

Varietal: Flora

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Corte alla Flora:

We are in the splendid land of Tuscany, the land of the Etruscans, with their great tradition, the innate elegance, love of art and of pleasure. And here is the “Pearl of the sixteenth century”, Montepulciano, with its courts, the aristocratic beauty of a remarkable piece of land, generous with those that love it, respect it, care for it like a treasure. For more than ten years we have been working patiently, selecting the best soils, choosing the vines and olives with love and caring for them with dedication, working with nature and following its slow rhythms. The constancy of our work has its roots in a profound respect for tradition. Read less

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Member Reviews for Corte Flora Rosso Montepulciano

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michaelghannaiii

03/31/2011

Three and a half glasses

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External Reviews for Corte Flora Rosso Montepulciano

Source: Salute! Wine Market

02/12/2009

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.

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