« Harvest Report 2011: Cool Morning Temperatures for Moscato and Vermentino Harvest | Main | Harvest Report 2011: Temperatures Have Returned to the Seasonal Norm »
Today, we have begun harvesting the first bunches of Sangiovese IGT Toscana to produce the rosé "Lo Sbrancato" ("The Bronco").
The grapes have not been subjected to heat stress; they are healthy, at the correct point of ripeness, with an excellent sugar/acidity ratio.
They will macerate with their skins for 24 hours at 20° C. (68° F.). Then they will be gently pressed and the must will continue its fermentation "in bianco" ("in white") without skin contact for 20-25 days at 10° C. (50° F.).
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e552366d338833015434f75210970c
Listed below are links to weblogs that reference Harvest Report 2011: We Have Begun Harvesting the Sangiovese:
You can follow this conversation by subscribing to the comment feed for this post.
This is only a preview. Your comment has not yet been posted.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
I read on the Polishwineguide.com: “The Brunellogate affair is now officially over, but tensions continue (including a recent – rejected – attempt at modifying the rules of Montalcino’s less expensive wine, Rosso di Montalcino, to allow other grapes than Sangiovese)”. It’s true. On the next 7 september will be another assembly of producers. As on the Vinoalvino.org (Franco Ziliani’s blog) and Dobianchi.com (Jeremy Parzen’s blog), I also ask You what You think about an other new possible Rosso di Montalcino DOCG Superiore (with Sangiovese 100% and other requirements in the vineyard and winery) - my proposal - to incrise the unique character of Rosso di Montalcino, as other Consortium did for Aglianico del Vulture Superiore, Asolo Prosecco Superiore, Barbera d’Asti Superiore, Barbera del Monferrato Superiore, Bardolino Superiore, Cesanese del Piglio Superiore, Conegliano valdobbiadene Prosecco Superiore, Dolcetto di Dogliani Superiore, Dolcetto di Ovada Superiore, Soave Superiore, Valdobbiadene Superiore di Cartizze, Valtellina Superiore, Vermentino di Gallura Superiore and so on in Italy. Practically to emptied the DOC Rosso di Montalcino (always under discussion) from the best wine, that could after accommodate changes of grapes composition in the DOC. In all italian DOC the generic name ”rosso” specify a blend of two or many grapes. Only in Montalcino generic name want be accurately: this is not clarity…
Posted by: Mario Crosta | August 30, 2011 at 04:36 PM
The opinion of Wojciech Bonkowski: http://blog.polishwineguide.com/2011/08/31/montalcino-still-at-war/
Posted by: Mario Crosta | August 31, 2011 at 10:17 AM