Percarlo

Percarlo

 Percarlo

Typical Geographic Identification

Sangiovese di Toscana 

Sangiovese 100%


 

Percarlo is made from 100% estate grown Sangiovese grapes, especially selected bunch per bunch, from the best zones of our vineyards, which have a low yield of 1 Kg grapes per vine. The grapes are usually matured to an extra degree of ripeness. Fermentation and maceration take place using natural yeasts in enameled concrete vats for as long as 35 days. Percarlo is aged in French oak barrels for 20-22 months and kept in bottled for another 18 months before being released. The grapes which go into the making of Percarlo are selected, bunch per bunch, from vineyards whose soil dates predominately to the Pliocene epoch. It is composed of layers of sand and stones which lie 2 to 5 meters deep and rest on beds of clay. The vineyards are situated at an average altitude of 270 meters above sea level. Notwithstanding the variations from year to year which occur in every wine faithful to its terroir, each vintage of Percarlo possesses constant characteristics which give it a precise, recognizeable identity. It is a wine with long ageing potential, a robust expression of the San Giusto a Rentennano terroir.

Technical Sheet Drink Guide Vertical Tasting 15/04/12


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