Perolla MAREMMA TOSCANA IGT
2003 Vintage
Vineyard location Perolla estate (Massa Marittima, Grosseto)
Altitude 100-150 metres (above sea level)
Aspect south, south-east
Size of vineyard 50 hectares
Year planted 1994
Type of soil the terrain consists of Pleistocene sediments, which have produced reddish-brown, pebbly sandy-clay soils. Other surfaces, however, are marked by a more compact clay-silt with significant micronutrient content
Training system Spur-pruned cordon
Grapes Sangiovese 40% Merlot 40% Syrah 20%
Harvest Merlot: 23rd August 2003 Syrah: 7th September 2003 Sangiovese: 14th September 2003
Vinification and ageing process fermentation in contact with the skins for 9 days at a temperature of 28-30° C. Malolactic fermentation and a brief maturation in stainless steel vats
Bottles produced 60,000
Serving temperature 14-16° C
Alcohol content 13.3% Vol.
Total acidity 5.3 g/l
Residual sugar 4.0 g/l
Ageing potential 3-4 years
Colour red ruby color
Bouquet blackberry and currant flavours followed by floral scents
Taste fine, warm and sweet tannins combined with a balanced fresh acidity
Food wine for immediate drinking, best with “charcuterie”, pasta dishes, white meats, spicy fish soups
Perolla MAREMMA TOSCANA IGT
2004 Vintage
Vineyards location Perolla estate (Massa Marittima, Grosseto)
Altitude 100-150 metres (above sea level)
Aspect south, south-east
Size of vineyard 50 hectares
Year planted 1994
Type of soil the terrain consists of Pleistocene sediments, which have produced reddish-brown, pebbly sandy-clay soils. Other surfaces, however, are marked by a more compact clay-silt with significant micronutrient content
Training system Spur-pruned cordon
Grapes Sangiovese 50% Merlot 30% Syrah 20%
Harvest Merlot: 15th September 2004 Syrah: 20th September 2004 Sangiovese: 28th September 2004
Vinification and ageing process fermentation in contact with the skins for 9 days at a temperature of 28-30° C. Malolactic fermentation and a brief maturation in stainless steel vats
Bottles produced 130,000
Serving temperature 14-16° C
Alcohol content 12.9% Vol.
Total acidity 5.6 g/l
Residual sugar 3.8 g/l Perolla MAREMMA TOSCANA IGT
2005 Vintage
Vineyards location Perolla estate (Massa Marittima, Grosseto)
Altitude 100-150 metres (above sea level)
Aspect south, south-east
Size of vineyard 50 hectares
Year planted 1994
Type of soil the terrain consists of Pleistocene sediments, which have produced reddish-brown, pebbly sandy-clay soils. Other surfaces, however, are marked by a more compact clay-silt with significant micronutrient content
Training system Spur-pruned cordon
Grapes Sangiovese 75% Merlot 20% Syrah 5%
Harvest Merlot: 15th September 2005 Syrah: 20th September 2005 Sangiovese: 28th September / 5th October 2005
Vinification and ageing process fermentation in contact with the skins for 9 days at a temperature of 28-30° C. Malolactic fermentation and a brief maturation in stainless steel vats
Bottles produced 130,000
Serving temperature 14-16° C
Alcohol content 12.2% Vol.
Total acidity 5.8 g/l
Residual sugar 1.8 g/l
Perolla Rosso
2006 Vintage
TYPE Maremma Toscana Igt
VINEYARDS LOCATION Perolla estate (Massa Marittima, Grosseto)
ALTITUDE 100-150 metres (above sea level)
ASPECT South, southeast
VINEYARD SIZE 50 hectares
YEAR PLANTED 1994
SOIL PROFILE The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay- silt component rich in micronutrients.
TRAINING SYSTEM Spur-pruned cordon
GRAPES Merlot 60%; Sangiovese 35%; Syrah 5%
HARVEST Merlot: September 10th
Syrah: September 19th Sangiovese: from October 4th to October 8th
VINIFICATION AND Nine-day fermentation on the skins at 28 -30° AGEING PROCESS C, followed by malolactic fermentation and brief maturation in stainless steel vats
BOTTLES PRODUCED 80,000
SERVING TEMPERATURE 14 – 16° C
ALCOHOL CONTENT 12.9% Vol
TOTAL ACIDITY 5.8 g/l
RESIDUAL SUGAR 1.6 g/l
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]
Perolla Rosso
2007 Vintage
TYPE Maremma Toscana IGT
VINEYARDS LOCATION Perolla estate (Massa Marittima, Grosseto)
ALTITUDE 100-150 metres (above sea level)
ASPECT South, southeast
VINEYARD SIZE 50 hectares
YEAR PLANTED 1994
SOIL PROFILE The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
TRAINING SYSTEM Spur-pruned cordon
GRAPES Merlot 55%; Sangiovese 35%; Syrah 10%
Merlot: August 28th HARVEST th Syrah: September 12 Sangiovese: from September 14th to 23rd
VINIFICATION AND Nine days fermentation on the skins at 28-30°C AGEING PROCESS followed by malolactic fermentation and brief
maturation in stainless steel vats
BOTTLES PRODUCED 160,000
SERVING TEMPERATURE 14-16° C
ALCOHOL CONTENT 13% Vol.
TOTAL ACIDITY 5.5 g/l
RESIDUAL SUGAR 1.8 g/l
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]
Perolla Rosso
2008 Vintage
TYPE Maremma Toscana IGT
VINEYARDS LOCATION Perolla estate (Massa Marittima, Grosseto)
ALTITUDE 100-150 metres (above sea level)
ASPECT South, southeast
VINEYARD SIZE 50 hectares
YEAR PLANTED 1994
SOIL PROFILE The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
TRAINING SYSTEM Spur-pruned cordon
GRAPES Merlot 55%; Sangiovese 35%; Syrah 10%
Merlot: September 8th-12th HARVEST th Syrah: September 15 Sangiovese: September 2nd-26th
VINIFICATION AND Nine days fermentation on the skins at 28-30°C AGEING PROCESS followed by malolactic fermentation and brief
maturation in stainless steel vats
BOTTLES PRODUCED 50,000
SERVING TEMPERATURE 14-16° C
ALCOHOL CONTENT 13% Vol.
TOTAL ACIDITY 5.8 g/l
RESIDUAL SUGAR 1.9 g/l
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]
Perolla Rosso s
2009 Vintage
TYPE Maremma Toscana IGT
VINEYARDS LOCATION Perolla Estate (Massa Marittima, Grosseto)
ALTITUDE 100-150 metres (above sea level)
ASPECT South, southeast
VINEYARD SIZE 50 hectares
YEAR PLANTED 1994
SOIL PROFILE The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
TRAINING SYSTEM Spur-pruned cordon
GRAPES Merlot: 50%; Cabernet Sauvignon: 20%; Ciliegiolo: 20%; Sangiovese: 10%
th HARVEST Merlot: September 7 Cabernet Sauvignon: September 28th Ciliegiolo: September 10th Sangiovese: September 18th
VINIFICAZION E AGEING Nine days fermentation on the skins at 28-30°C PROCESS followed by malolactic fermentation and brief
maturation in stainless steel vats
BOTTLES PRODUCED 150,000
SERVING TEMPERATURE 14-16° C
ALCOHOL CONTENT 13.5% Vol.
TOTAL ACIDITY 5.0 g/l
RESIDUAL SUGAR 2.5 g/l
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]
Perolla Rosso
2010 Vintage
TYPE Maremma Toscana IGT VINEYARD LOCATION Perolla Tenuta (Massa Marittima, Grosseto) ALTITUDE 100-150 metres ASPECT South, southeast VINEYARD SIZE 50 hectares YEAR PLANTED 1994 SOIL PROFILE The area was formed in the Plaistocene era and displays plebby, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micrnutients. TRAINING SYSTEM Spur-pruned cordon GRAPES Merlot: 50%; Cabernet Sauvignon: 20%; Ciliegiolo: 20%; Sangiovese: 10% HARVEST Merlot: 8 September Cabernet Sauvignon: September 30 Ciliegiolo: 14 September Sangiovese: 21 September
VINIFICAZION E Nine days fermentation on the skins at 28-30°C MATURATION followed by malolactic fermentation and brief maturation in steel BOTTLES PRODUCED 60,000 SERVING TEMPERATURE 14-16° C ALCOHOL 13.8% Vol. TOTAL ACIDITY 5.1 g/l RESIDUAL SUGAR 1.7 g/l
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]
Perolla Rosso
2011 Vintage
TYPE Rosso Toscana IGT
VINEYARD LOCATION Perolla Tenuta (Massa Marittima, Grosseto)
ALTITUDE 100-150 metres
ASPECT South, southeast
VINEYARD SIZE 30 hectares
YEAR PLANTED 1994
SOIL PROFILE The area was formed in the Plaistocene era and displays plebby, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micrnutients.
TRAINING SYSTEM Spur-pruned cordon
GRAPES Merlot: 50%; Cabernet Sauvignon: 20%; Ciliegiolo: 20%; Sangiovese: 10%
HARVEST Merlot: 8 September Cabernet Sauvignon: September 30 Ciliegiolo: 14 September Sangiovese: 21 September
VINIFICATION AND Nine days fermentation on the skins at 28-30°C MATURATION followed by malolactic fermentation and brief
maturation in steel
BOTTLES PRODUCED 18,000
SERVING TEMPERATURE 14-16° C
ALCOHOL 13.5% Vol.
TOTAL ACIDITY 5.1 g/l
RESIDUAL SUGAR 4.2 g/l
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]
Perolla Rosso
2012 Vintage
TYPE Rosso Toscana IGT
VINEYARDS LOCATION Perolla estate (Massa Marittima, Grosseto)
ALTITUDE 100-150 metres (above sea level)
ASPECT South, southeast
VINEYARD SIZE 30 hectares
YEAR PLANTED 1994
SOIL PROFILE The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
TRAINING SYSTEM Spur-pruned cordon
GRAPES Merlot: 50%; Cabernet Sauvignon: 20%; Ciliegiolo: 20%; Sangiovese: 10%
th HARVEST Merlot: September 10 Cabernet Sauvignon: October 4th Ciliegiolo: September 18th Sangiovese: September 25th
VINIFICATION AND Nine days fermentation on the skins at 28-30°C AGEING PROCESS followed by malolactic fermentation and brief
maturation in stainless steel vats
BOTTLES PRODUCED 18,000
SERVING TEMPERATURE 14-16° C
ALCOHOL CONTENT 13 % Vol.
TOTAL ACIDITY 5.0 g/l
2.5 g/l RESIDUAL SUGAR
Agricola San Felice Loc. San Felice – 53019 Castelnuovo Berardenga (Siena) – Tel. 0577 3991 – e-mail: [email protected]