Il Borro IGT Toscana 2017 Bio Crate of six 0.75L bottles

Wines

Il Borro IGT Toscana 2017 Bio
Crate of six 0.75L bottles

The color is deep, intense and dark violet with purple reflection. The bouquet is intense, full and concentrated with notes of the underbrush and with scents of spices. The taste is dry, full bodied with soft, consistent and well blended tannins which persist.
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.
Exclusive online purchase dedicated to Il Borro Wine Club members

Format

0.75 - Confezione 6 bottiglie

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

Well-structured second courses of meat, aged cheeses, braised meat, braised cheek, stewed wild boar, Florentine steak.

The product

The color is deep, intense and dark with violet tones. On the nose it reveals its unique complexity. This wine is elegant, rich in black and red fruits, with a touch of the underbrush and with an aftertaste of spices such as green and black pepper and balsamic hints. In the mouth, this wine is rich, complex, powerful and balanced with elegant tannins. The aftertaste is long and spicy.

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.

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