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Frescobaldi Pomino Rosso(2004)
- Winery:
- Frescobaldi
- Varietal:
- Sangiovese
- Region:
- Italy > Tuscany > Chianti > Pomino
- Type:
- Wine
Starting at
$25.99 USD
$25.99 USD
Pomino Rosso DOC Sangiovese with a small percentage of Merlot and Pinot Nero,
Pomino Rosso, a careful blend of sangiovese and pinot noir, is an elegant, velvet-smooth wine with subtle aromas of dark cherry and wild berry fruit.
Serving suggestions
Roast lamb, guinea fowl with olives, marinated duck.
Tasting Notes
Pomino Rosso exhibits a lively, purple-veined ruby. Full-fruited aromas in which dark cherry and wild red berries predominate, which are then enriched by pungent spice and wild herbs. One notices exceptional balance in the mouth, read more...where a judicious alcohol melds nicely with well-calibrated tannins and a tangy, delicious acidity. It concludes with a savoury finale that is sustained and expansive.
Technical Information
Yield/Hectare: 45 Hl
Harvest period: End of September/beginning of October
Vineyard practices: Manual
Fermentation vats: Slavonian oak barrels
Fermentation temperature: < 30° C
Length of fermentation: 12 days
Length of maceration on the skins: 21 days
Malolactic fermentation: Immediately done after the alcoholic fermentation
Maturation method: French oak barriques
Length of maturation: 18 months (hide)
Pomino Rosso, a careful blend of sangiovese and pinot noir, is an elegant, velvet-smooth wine with subtle aromas of dark cherry and wild berry fruit.
Serving suggestions
Roast lamb, guinea fowl with olives, marinated duck.
Tasting Notes
Pomino Rosso exhibits a lively, purple-veined ruby. Full-fruited aromas in which dark cherry and wild red berries predominate, which are then enriched by pungent spice and wild herbs. One notices exceptional balance in the mouth, read more...where a judicious alcohol melds nicely with well-calibrated tannins and a tangy, delicious acidity. It concludes with a savoury finale that is sustained and expansive.
Technical Information
Yield/Hectare: 45 Hl
Harvest period: End of September/beginning of October
Vineyard practices: Manual
Fermentation vats: Slavonian oak barrels
Fermentation temperature: < 30° C
Length of fermentation: 12 days
Length of maceration on the skins: 21 days
Malolactic fermentation: Immediately done after the alcoholic fermentation
Maturation method: French oak barriques
Length of maturation: 18 months (hide)
