35% Syrah, 40% Merlot, 25% Sangiovese
- Alcohol: 13%
- Total acidity: 5,81 g/l
- Dry extract: 31,8g/l
- Ph : 3,4
- Food pairing
Borrigiano may be served as an apéritif but it is also perfectly paired with authentic rustic Tuscan cuisine such as bread-based soups (ribollita, pappa al pomodoro), fresh or lightly aged cheeses as well as light and medium meat dishes. For its bouquet, liveliness and crispness it is also agreebly suited to all courses.
- The product
In the glass it has a lively ruby-red color with purplish reflexes. The bouquet is intense with notes of fresh red fruits reminiscent of cherry. Its complexity is underscored by spicy hints of ginger and white pepper. The taste confirms the initial impression that it is accompanied by a pleasant sensation of freshness provided by its acidity. The tannins are elegant, leaving a clean and harmonious mouth.
Approximately 5.000 plants per hectare are trained with a spurred cordon 100 cm from the soil with a production of grapes per plant that ranges from 1 kilo to 1,5 kilo for a production of approximately 60 quintals per hectares for a wine yield of 70%. For the production of this wine an alternative system was adopted involving the use of oak wood vats having a capacity of 75 and 50 hl; refrigeration of the grapes is followed by cold maceration for 2 days. The Sangiovese, Syrah and Merlot grapes are hand harvested once a perfect technological and phenological ripening has been reached. The grapes are refrigerated at 7°C; the following cold maceration takes place in wood vats which maintain the complexity of aromatic substances which are naturally present. Next, fermentation is carried out at a controlled temperature (28°C) and this is followed by refinement for 10 months in large wood vats.