Vigneto La Casuccia 2004
Vinification
The merlot was harvested between September 29, and the sangiovese on October 8, for a total of 100 quintals.
Fermentation was at temperatures ranging between 30 - 33°C, with pumpovers throughout, followed by a 26-day maceration, a bit longer than usual, that ensured optimal quality of polyphenols, quite dense and elegant. 70 quintals were drawn off, and most of the wine went to barriques for malolactic.
Maturation
After completion of malolactic, the final blend was assembled on December 20, and all of the wine was matured in Allier barriques, 40% new and the rest one year old. Production totalled to 5,900 Bordeaux bottles and 1.000 magnums and 300 double magnums.
Technical data
Total acidity: 4,80
Volatile acidity: 0,51
pH: 3,59
Alcohol: 13,48
Total dry extract: 28,20
U.V.280: 75,70
