Made from the highest quality Sangiovese grapes, sourced from the oldest vineyards and carefully selected in the vineyard and cellar. A spontaneous fermentation process takes place in both used wooden barrels and smaller open vats of 10 quart volume. During the best harvest years, a few selected grapes are left unstemmed. The maceration process can last up to 40 days, including daily racking and occasional pumping over. This process is followed by gentle pomace pressing and malolactic fermentation in wooden barrels. The finishing process in tonneaux and 25 hl barrels takes place over a period of two years. I Tre Borri is produced exclusively in the best harvest years.
A softly overcast garnet red with violet reflections.
The 2019 I Tre Borri Sangiovese emerges with notes of juicy sour cherries and sweet black cherries, accompanied by a hint of cinnamon and noble dark chocolate. A rich ensemble of Mediterranean spices such as rosemary and thyme, as well as pink pepper, complete the olfactory impression. Also included are invigorating freshness and elegance, underpinned by cool stone and graphite notes. Here in the aroma, the extremely well-placed use of wood is already perceptible.
On the palate, this Sangiovese juggles with its connoisseur's understanding of taste. A rich surge of refreshing red fruits combines with stimulating acidity and exquisitely fine tannins. A lively, inspiring wine in which the higher alcohol content does not dominate at any time. A splendid companion to Italian cuisine in its aromatic purist form.
Alternative food options
"Strozzapreti" in a variation with spinach and red wine onions. Roasted octopus with capers, celery, sun-ripened tomatoes and extra virgin olive oil. Lamb stew on beluga lentil salad with basil pesto.
Corzano e Paterno
Fattoria Corzano e Paterno, Via San Vito di Sopra, 50020 San Pancrazio-San Casciano / Italy, organic certificate: IT BIO 006