Soil typology: clay soil with high quantities of calacreous stones, marl and alberese (limestone rich in marl)
Land average: 350 mt. above sea level
Average density per hectare:
3500 vine-stocks and 5000 vine stocks
Type of growing: guyot
Blend (uvaggio): Sangiovese
Agronomic techniques: greenharvest is made by reducing the number of the bunches to allow grapes to ripen effeciently with a higher extractive power. Harvest is done by hand selecting only the best grapes.
Vinification techniques: fermentation and maceration on the skin in steel vats for 15-20 days with temperature control. Ageing in new french oak barriques and one years old french oak barrique for about one year. In this period a natural malolatic fermentation takes place. Ageing in bottles for at least 12 months before releasing. After about three years Corbezzolo starts expressing its best characteristics, the interesting balance and the strong structure of this wine make it suitable for a long ageing.
Description: Dark ruby red. Rich and intense bouquet with hints of red fruits like blackcurrant, prune and 'morello' cherry, lightly spicy with violet shades. Corbezzolo accompanyes roasted meats and game.

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