Partially fermented red wine must
Low alcohol wine

A low alcohol red wine (only 6 percent)
with a full flavour and good length.
Light and fruity, ideal for an informal working lunch
and served with full- flavoured dishes.

Red Wine

Soil and method of cultivation
Area and Location of vineyards:  Tollo, Giuliano Teatino
Type of grapes:  Montepulciano 75% and Merlot 25%
Altitude (above sea level)  : 130/150 metres
Soil type: clayey-loamy soil
Exposition to sun: south-east, east
Age of vines: 15/20 years
Density of cultivation vines/hectarev: 1.600
Yield of product per hectare: 150 q
Method of cultivation: canopy
Harvest period: second week of September

Skin maceration method and time:
pre-fermentation maceration and partial fermentation blocked using very low temperatures, soft pressing and sterile filtering
Temperature of fermentation: circa 15°C
Malolactic Fermentation: no
Ageing: stainless steel tanks and bottle

Characteristic physical and chemical
Alcohol degree: 6% vol
Total dry extract: 110 gr/l
Total acidity: 4,8
Ph: 3,6
Residual sugar: 85 gr/l
Pressure in bottle: around 2.5 bar

Colour: pale red with bright purple hues
Fragrance: intensely fruity with notes of forest fruits, strawberry, blackberry and blueberry
Taste: fragrant, soft, fresh and fruity, lively on the palate

Serving suggestion
Temperature: 8/10°C

Data Sheet

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