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  • Agostinelli Sangiovese 2007

    1 posts, 1 voices, 577 views, started Mar 13, 2009

    Posted on Friday, March 13, 2009 by Denise Richardson


    • Diamond


      IN THE VINEYARD: Sangiovese was harvested from an untrelissed, bushvine vineyard in the Swartland region. This unirrigated vineyard is 1.46 hectares in size and is plant on predominantly 'koffieklip' soils.  

      WINEMAKING: Grapes were hand picked at 25 degrees balling. The vineyard yield was low, at less than four tons per hectare. The grapes were gently destalked and crushed into open concrete fermenters. The must was cold soaked for 24 hours at 10-12 degrees Celsius. The juice was inoculated with a selected yeast strain and fermentation lasted 7 days, at 22 – 27 degrees Celsius. Manual hand punch downs were done twice daily during cold soaking and fermentation.  Skins were pressed and the press juice and free run juice combined and sent to barrel. Older French oak barrels (2nd  5th fill) were used. Following malolactic fermentation the wine spent 8 months in barrel before being blended, lightly filtered and bottled. Total production was 14 barrels.

      WINEMAKER'S COMMENTS: This will be the last vintage that is produced exclusively from this Swartland vineyard, as our new plantings of Sangiovese Darling are coming into production. Anthony de Jager

      HARVEST DATE: Late February 2007

      TASTING NOTE: Medium bodied, with clean acidity making it an affable food wine. Cherry fruit and pepper aromas, with soft approachable tannins.

      WINE OF ORIGIN: Swartland
      Alcohol: 13.49%
      Residual Sugar: 2.4g/l
      Total Acidity: 6.3g/l
      pH: 3.25


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