Designation: Toscano Becherale
History of the wine: This wine is composed of Cabernet Franc, Cabernet Sauvignon and Merlot grapes coming from our best vineyards. It is easy to recognise the herbaceous scent of the Cabernet Franc combined with the more elegant Cabernet Sauvignon. The elevation takes place in small French oak barrels followed by the appropriate aging in bottles.
Grapes: Cabernet 60%, other red grapes 40%.
Production area: Chianti hills between 250 and 400 m above sea level with southern/southwestern exposure exposure.
Terrain: Clayey, calcareous marl.
Growing system: Spurred cordon with 6-8 buds.
Yield per hectare: maximum 40-50 quintali (100 kg).
Harvesting: Selected bunches of grapes are harvested by hand during the last ten days of September and the first few days of October.
Vinification: The grapes are vinified at a controlled temperature of between 25° C and 28° C. The maceration occurs over 12-15 days with repeated pump-overs and delestage (rack and return) the malalactic fermentation already completed.
Maturation and aging: The wine is moved to French oak barrels (50%) and Slavonic oak barrels (50%) for approximately 12 to 18 months.
Refinement in bottles has a duration of 12 months at a stable temperature of 15° C and 16° C.
Type of bottle: Bourdeaux.
Colour: Deep ruby red with highlights of ripe cherry.
Aroma: Harmonious sensations of wide and pervasive fruity aroma typical of the vineyard. Perfume of small, ripe fruits and green pepper mixed with spicy and light toast scents.
Taste: Strong attack with sensations of fullness, volume and thickness. Elegant and soft tannins. Persistent and long with final varietal closure.
Gastronomy: Becherale goes well with white meat roasts and with roast red meats and game, and mature cheeses.