Il Borro IGT Toscana 2017 Bio - 1,5l Magnum

Wines

Il Borro IGT Toscana 2017
Bio - 1,5l Magnum

“Il Borro” has an intense ruby color, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. The taste is dry, with a good body and soft tannins, a good consistency, well integrated and persistent.
"At Il Borro, we strive for perfection in our vineyards making wines that draw their inspiration from our precious terroir. By selecting only the finest grapes, we create wines of great depth and enduring satisfaction. Il Borro wines are like the first born child, well haved and refined, wines which never disappoint."
95.00 €

Format

Magnum 1,5 lt

Other available packages

Blend

50% Merlot, 35% Cabernet Sauvignon, 15% Syrah

Organoleptic card

Alcohol 14.5%
Total acidity: 5.2g/l
Dry extract: 33 g/l
Ph: 3,4

Food pairing

Antipasti e tartine, pasta al pomodoro, formaggi stagionati, stufati di carne e carne di selvaggina come cervo o cinghiale, oltre a tutta la carne rossa al forno in generale. Si abbina bene con le carni di tacchino e di anatra. In generale, là dove la carne arrosto o alla griglia è molto comune, il Syrah è il partner ideale per accompagnarla.

The product

“Il Borro” has an intense ruby color, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. The taste is dry, with a good body and soft tannins, a good consistency, well integrated and persistent.

Winemaking

The vineyards have a density of 4500 plants per hectare and are all located at an average altitude of 300 meters above sea level. Following thinning at end of August, each plant produces a maximum of 1 kilo of grapes, thus 45 quintals of grapes per hectare, with a wine yield of 30 hl per hectare. The grapes are harvested and selected by hand, destemmed and pressed and sent on to the vinification tanks for natural grape fall. Each variety is vinified separately. During the first day of fermentation the wine undergoes a mild bloodletting of 10-20% in order to obtain from each kilo a wine half a liter of wine that serves increase the concentration. Maceration of the skins takes place for 22 days in steel vats at a controlled temperature of 28°C. Alcohol fermentation generally lasts 10 day. Immediately after racking the wine is placed in new Alliers oak barriques; during the first decanting, which takes place after malolactic fermentation, approximately during November, grape variety assembly of the 4 vines takes place. Ripening in barriques lasts 18 months after which time the wine is filtered and bottled. “Il Borro” is kept in the cellar for another 8 months for the final refinement in the bottle before being sold on the market.

Download the technical sheet