L’uno Maremma Toscana DOC Rosso

|L’uno Maremma Toscana DOC Rosso
L’uno Maremma Toscana DOC Rosso 2017-06-28T21:06:50+00:00

L’UNO MAREMMA TOSCANA DOC ROSSO

Maremma Toscana DOC Rosso

L’Uno (meaning ‘first’ in Maremma dialect) is a Maremma Toscana Rosso a Denominazione di Origine Controllata (controlled designation of origin) red wine made with a careful selection of Sangiovese (85%) and Ciliegiolo (15%) grapes from our little vineyard in Scansano.

The soil is challenging, verging on the hostile to work and mainly clayey and stony, but the area’s climate is especially favourable and guarantees perfect grapes. The training system used is spurred cordon and the planting density is around 4,600 vines per hectare. Yields are deliberately kept very low, with vineyard work guaranteeing top quality raw materials. The grape harvest is all done strictly by hand and a first grape selection takes place in the vineyard. The wine is made with native yeasts and three-week long skin contact, and then aged in steel only for 10 months.

The goal is an easy drinking, zesty and fruity wine right from the first sip. Grape cultivation and winemaking follow organic processes, which ban the use of various substances. Organic farming, in fact, uses neither general chemical substances (fertilisers, weed killers, fungicides, insecticides and pesticides in general) nor Genetically Modified Organisms (GMOs). At Poggio La Luna our commitment is to making organic wine, offering consumers products which are as genuine as possible.

Elisabetta Tommasoni

L’uno Maremma Toscana DOC Rosso

Bright ruby red, transparent in colour. It has a fragrant bouquet with pronounced cherry and red fruit nuances and marked mineral notes. In the mouth, it is balanced and long-lasting, with soft tannins. It is a pleasant, versatile Maremma red wine, ideal for everyday consumption.

DATA SHEET

Our Wine

Production zone: Scansano (GR) – Maremma Toscana, Italy;
Number of bottles produced: 6,600;
Grape mix: Sangiovese 85%, Ciliegiolo 15%;
Average vineyard altitude: 250 metres a.s.l.;
Yield per hectare: 68 q;

Planting density: 4,600;
Training system: Spurred Cordon;
Vinification: Red wine fermentation with cold skin contact pre-fermentation period;
Fermentation temperature: 26 °C;
Length of fermentation: 15 days;

Ageing: 9 months in steel;
Ageing in the bottle: Minimum 3 months;
Serving temperature: 16° C;
Alcohol by volume: 13,5%;
Total polyphenols: 3,000 mg/l;
Total sulphur dioxide: 56mg/l.