Le Logge di Pietranera Tenuta Pietranera Azienda Agricola Centolani 2004

Winemaker's Notes:

Percentage Grape: 70% Sangiovese, 15% Merlot, 15% Cabernet<br/><br/>Soil: Marly, not very clayey, with stony ground<br/><br/>Date of Harvest: First half of October<br/><br/>Vinification Length: After the malolactic fermentation, the wine spends 4 months in barriques of mixed oak (Allier, Nevers, Vosges, Tronçais) and 2 months in big Slovenian oak (30 or 50 Hl); then it ages 2 months in the bottle before being put on the market.<br/><br/>Vinification Method: Grapes are picked from the bunch and softly squeezed; the alcoholic fermentation takes place in stainless steel at the controlled temperature of 28-30 °C, with repeated remixing and delestages. The contact of the must with the peels lasts 20 days.<br/><br/>Vinification Temperature: 28-30 °C<br/><br/>Type of Wood: mixed oak (Allier, Nevers, Vosges, Tronçais) and Slovenian oak<br/><br/>Malolactic: The malolactic fermentation takes place in heated steel vats.<br/><br/>Alcohol Percentage: 13 %<br/><br/>PH: 3,6<br/><br/>Aging Time: 4 months in barriques of mixed oak, 2 months in Slovenian oak<br/><br/>Total Acidity: 5,70 g/l

Region: Italy

Vintages


+ Vintage
Winery: Pietranera
Color: Red
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
0 5 0.5
Average Rating Rate It Add
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


Percentage Grape: 70% Sangiovese, 15% Merlot, 15% Cabernet<br/><br/>Soil: Marly, not very clayey, with stony ground<br/><br/>Date of Harvest: First half of October<br/><br/>Vinification Length: After the malolactic fermentation, the wine spends 4 months in barriques of mixed oak (Allier, Nevers, Vosges, Tronçais) and 2 months in big Slovenian oak (30 or 50 Hl); then it ages 2 months in the bottle before being put on the market.<br/><br/>Vinification Method: Grapes are picked from the bunch and softly squeezed; the alcoholic fermentation takes place in stainless steel at the controlled temperature of 28-30 °C, with repeated remixing and delestages. The contact of the must with the peels lasts 20 days.<br/><br/>Vinification Temperature: 28-30 °C<br/><br/>Type of Wood: mixed oak (Allier, Nevers, Vosges, Tronçais) and Slovenian oak<br/><br/>Malolactic: The malolactic fermentation takes place in heated steel vats.<br/><br/>Alcohol Percentage: 13 %<br/><br/>PH: 3,6<br/><br/>Aging Time: 4 months in barriques of mixed oak, 2 months in Slovenian oak<br/><br/>Total Acidity: 5,70 g/l

Best Wine Deals

See More Deals »

Sangiovese Top Lists








Snooth Media Network