The blend is 30% Syrah, 25% Cabernet Franc, 25% Merlot, 15% Cabernet Sauvignon, and 5% Petit Verdot. The grapes were handpicked and placed in 15kg small cases. Fermentation was in stainless steel tanks or approximately 20 days. Malolactic fermentation was 25% in new French oak barrels and 75% in stainless steel tanks. The wine was subject to 8 months of barrel ageing and 4 months of bottle ageing before release.
Colour : Dark plum
Aroma : Spicy, oak, cherry, olives, blackcurrant
Taste : Red fruits, dark fruits, liquorice, oak, hot finish
Alcohol : 14%
Price : 151 SEK
Mark : C+
Website : Campo di Sasso
Monday, 20 August 2007
TN : Insoglio del Cinghiale 2005, Campo di Sasso, Tuscany, Italy
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