...after 12 months, the wine is blended in vats and clarified with egg whites and then bottled...
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This wine is made from a blend of 70% Sangiovese, 15% Cabernet and 15% Merlot grapes. The grapes are harvested in boxes so as to allow the grapes to ripen to perfection, thus obtaining more fruity scents and sweeter tannins. The harvest begins mid September for Merlot and ends after the first ten days of October for Cabernet. Grapes are destemmed and left to ferment at a controlled temperature between 27 and 32°C and maceration of skins takes three weeks. During this period of time, light pump-overs are carried out on a daily basis: this usually takes just a few minutes a day and permits a very delicate and selective release of tannins that goes to the making of a sweeter tannicity. Once the skins have been separated from the wine, the wet marcs are slightly pressed so as to obtain a wine that is richer in noble tannins and a richer and fuller taste. After a period of natural decantation in wine vats, the wine is made to mature in French oak barriques of 225 l each, in which malolactic fermentation takes place. It is preferable for malolactic fermentation to occur in wood so as to enhance the wine’s suppleness of taste. After 12 months, the wine is blended in vats and clarified with egg whites and then bottled. It stays in the bottle for at least six months so as to become more harmonious. What makes Diadema Red remarkable is its fruity scent, created by clear and intense notes of forest berries - blackberries and blueberries balanced with the spicy notes conferred by the French oak. On the palate it is well balanced, well structured and not at all aggressive: the thick and sweet tannins that accompany the taste of this wine linger for a long time on the palate. Gift box in on request. Price is 7,20 €.
|Stile of Wine||Rich red|
|Price||above 30 €|
|Level of sugar||Dry|
|Serving temperature||18 - 20+°C|
|Grape varieties||Cabernet Sauvignon, Merlot, Sangiovese|
|Paring with food||Old cheese, Lamb, Red meat|
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