Tuscany Red IGT
Tèmpra
When the intricacies and dynamics of history help shape the identity of wine and territory.
AREA OF PRODUCTION
Valdarno di Sopra, south of the Pratomagno Massif.
LOGO IN THE BOTTLE
The symbol on the label, the company’s logo, depicts in a stylized way the interweaving of cosmic and earthly forces.
FIRST YEAR OF BOTTLING
2022
VINEYARD TREATMENTS
All organic, with maximum commitment to the use of natural substances according to the principle that plants can be cared for and improved by other plants.
Is AGRICULTURE CERTIFIED ORGANIC ?
Yes
IS THE WINE CERTIFIED ORGANIC?
Yes
GRAPES USED.
80% Tempranillo, 20% Sangiovese.
PROVENANCE OF THE GRAPES
Nightingale Vineyard
VINEYARDS
Vineyard trained to the alberello system. Medium-textured, siliceous soil with good drainability.
COLLECTION
Manual harvest in small perforated boxes, last decade of August/early September.
DESTEMMING AND CRUSHING
Extremely soft without crushing the berries.
FERMENTATION
Exclusively through spontaneous yeasts, without pied-de-cuve, in steel tanks.
MACERATION
10 days
PRESSING
Extremely soft not exceeding 1 bar with a central diaphragm pneumatic press.
MALOLACTIC FERMENTATION
It takes place spontaneously after alcoholic fermentation within the month of November.
REFINING
French oak barriques and steel.
OENOLOGICAL ADDITIVES AND SULFUR LEVEL
No extraneous products are added to the grapes except for a small amount of sulfur dioxide. Total sulfur dioxide is less than 30 mg/l.
BOTTLING
It is done at the most favorable time through a semi-automatic bottling chain designed for the specific needs of the winery.
TYPE OF BOTTLES
Bordeaux “med,” weight not exceeding 500 grams.
TASTING
It is deep ruby red in color, with good complexity on the nose, particularly notes of ripe fruit such as black cherries, plums, and strawberries, mixed with hints of spice, tobacco, with a delicate nuance of leather and balsamic and floral undertones of wild rose. The palate is elegant, medium-bodied, with silky tannins. On first taste it does not seem particularly intense, but on second taste it reveals a nice full and enveloping complexity.
RECOMMENDED PAIRINGS
The wine’s versatility and complexity make it suitable for a wide range of dishes and occasions. We can pair it with: 1)roasted or grilled red meats: particularly red meats such as beef tenderloin, ribs, lamb or wild boar; 2) also interesting with white meats such as hare or duck; semi-seasoned and sliced cheeses (their saltiness and complexity marry well with the wine; 3)mushroom dishes such as risotto or tagliatelle, the earthy notes of the wine harmonize well with the flavors of the mushrooms; 4) with lighter dishes, consider a salad perhaps with walnuts and goat cheese and more.
AGING POTENTIAL
It can be appreciated right away, but it has potential for aging (not yet quantifiable due to lack of data), during which it will be further enriched in complexity and structure.
RECOMMENDED SERVING TEMPERATURE
18°-20°C
NOTES
Please note that the information on the data sheet may vary slightly depending on the specific vintage of the wine.
