Avvoltore 2016$2,170.00
Avvoltore 2016
Conventional
Information
- To nothing: 2016
- Country: Italy
- Region: Tuscany
- Grape variety: SANGIOVESE 75% CABERNET SAUVIGNON 20% SYRAH 5%
- Floor: Rich, Loamy
- Vineyard size: 10 Has
- Plant density per hectare: 3500
- Vinification and aging: Fermentation occurs in temperature-controlled cement tanks. “Remontage” is twice daily for the first ten days. The wine is then left for a further 15 days in contact with the skins before being racked and immediately returned to 225-liter oak barrels (80% new), where malolactic fermentation takes place. The aging of the wine in wood barrels lasts about one year. The wine is then bottled and left to refine for another 6 months before being sold to the public
$2,170.00
Three hundred years ago, the Moris family left Spain and settled in the Tuscan Maremma. A fresh and genuine love for a still virgin land, barely touched by the cumbersome presence of man, but rich in extraordinary natural resources whose value is enhanced by loving hands. This love is also and especially for the wine produced in this idyllic countryside, which has always been a splendid passion for the Moris family. The history of the farm is enclosed in this deep and wise simplicity that refers to times past, fruits grown with care and dedication by people who love what they have chosen to do: a simple story enshrined in each bottle that Morisfarms offers you.
1973
Foundation year
35
Hectares of vineyard
-
Bottles produced
Sangiovese, Vermentino, Massaretta and Petit Verdot
cultivated grapes
Conventional
viticulture
What we mean by conventional viticulture
Synthetic pesticides and herbicides are used to control pests and weeds. These chemicals can contribute to tighter disease control and ensure plant health.
It tends to focus on maximizing yields and grape production. This may involve practices such as intensive pruning, mechanical harvesting, and vine selection that maximizes the number of grapes harvested per hectare.
Oenological additives, such as selected yeasts, enzymes and fining agents, can be used to standardize the winemaking process and improve the clarity and stability of the wine.
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