Pensacola Liquors
    Antinori Vila                  Toscana Rosso

    *The Product images shown are for illustration purposes only and may differ from the actual product.

    ANTINORI VILA TOSCANA ROSSO

    Sangiovese

    750ml

    Italy
    Pairs well with Beef , Lamb , Poultry , Deer
    $18.69
    Climate: the 2015 vintage was characterized by a mild winter with occasional but abundant rainfall; springtime warm and without any return of lower temperatures assisted the vines in a regular growth thanks as well to the reserves of ground water accumulated during the winter. The summer season warm and dry favored a gradual but balanced period of ripening and the grapes at harvest time showed not only a proper sugar content but excellent structuring and aromatic elements as well. The picking began with the merlot and syrah during the first week of september and continued in mid-september with the petit verdot and sangiovese. Vinification the grapes were given a soft destemming and pressing and the must then went into temperature-controlled fermentation tanks where it first fermented for five to seven days and then remained on its skins for a further eight to twelve day period. The fermentation of the cabernet sangiovese and petit verdot grapes never exceeded 82° fahr
    SKU: 49741

    Wine

    ANTINORI VILA TOSCANA ROSSO

    Antinori Vila                  Toscana Rosso
    $18.69
    750ml
    SKU: 49741
    Pairs well with Beef , Lamb , Poultry , Deer
    0 reviews

    *The Product images shown are for illustration purposes only and may differ from the actual product.

    Qty
    Climate: the 2015 vintage was characterized by a mild winter with occasional but abundant rainfall; springtime warm and without any return of lower temperatures assisted the vines in a regular growth thanks as well to the reserves of ground water accumulated during the winter. The summer season warm and dry favored a gradual but balanced period of ripening and the grapes at harvest time showed not only a proper sugar content but excellent structuring and aromatic elements as well. The picking began with the merlot and syrah during the first week of september and continued in mid-september with the petit verdot and sangiovese. Vinification the grapes were given a soft destemming and pressing and the must then went into temperature-controlled fermentation tanks where it first fermented for five to seven days and then remained on its skins for a further eight to twelve day period. The fermentation of the cabernet sangiovese and petit verdot grapes never exceeded 82° fahr

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