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I vini di Altura Vigneto | Uglygrapes

Altura Vigneto

Orangey yellow with amber highlights. Aromatic herbs, Mediterranean scrub, citrus, iodine notes, spices. Full-bodied, intense, brackish notes.

The vineyards from which Altura Vigneto winery's Ansonaco Carfagna Costa Toscana IGT is made are located on tiny terraces directly above the sea, which are not served by paths or roads. For this reason, all vineyard work and transport is done manually. The result of this hard work on Giglio Island is a rich wine, full of substance, aroma and flavor, with the traditional golden color, the same as the grapes when ripe. It is a wine suitable for aging

Ansonaco Carfagna Costa Toscana IGT from Altura Vigneto winery is a rich wine, full of substance, aroma and flavor, with a traditional golden color, the same as the grapes when ripe. It is a wine suitable for aging

<label>Soil:</label>Sandy and acidic with live rock
<label>Average vineyard age:</label>Between 20 and 70 years old
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Low sapling
<label>Vine density:</label>10000 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel vats with maceration for 2-7 days. Conducting malolactic fermentation and aging in steel for about 6 months, then 3 months in bottle. No clarification or filtration.
<label>Sulfur dioxide:</label>28 mg/l

Costa Toscana Igt

Ansonica

Vasca d'acciaio

Bottiglia

Isola del Giglio

Costa d'Argento

Vigneti Altura

Toscana

Italia

Intense rosé with violet hues. Mediterranean stain, red fruits, floral and vegetal notes, brackish. Fresh, savory, assertive.

Rossetto di Sangiovese Costa Toscana IGT from the Altura Vigneto winery, is a rosé wine made from Sangiovese grapes from a vineyard located on the island of Giglio not far from the sea. Following manual harvesting, the grapes are left to dry briefly before vinification. Fermentation takes place with a 48-hour maceration on the skins. Aging is carried out in steel tanks and then in the bottle, without any filtration.

Rossetto di Sangiovese Costa Toscana IGT from the Altura Vigneto winery is a rosé wine made from Sangiovese grapes.  Following manual harvesting, the grapes are left to dry briefly before vinification. Fermentation takes place with a 48-hour maceration on the skins. Aging is carried out in steel tanks and then in the bottle, without any filtration.

<label>Soil:</label>Fresh and stony
<label>Average vineyard age:</label>45 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>6500 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel at cellar temperature with 48-hour maceration. Aged in steel for about 6 months, then 3 months in bottle. No clarification or filtration.
<label>Sulfur dioxide:</label>25 mg/l

Sangiovese

Deep ruby red. Mediterranean stain, dark berries, salted anchovies, spices. Intense, rich, tannic, fresh.

Rosso Saverio is a blend of traditional, ancient and typical red grapes from Giglio Island, which are then fermented all together. The grapes are harvested according to their natural ripening times and are left to rest in the shade so as to create a slight dehydration. When all are ready they are ground together, fermenting them in red with all the skins.
It is a wine that can then last a very long time, and if it can, it should be aged as much as possible, although after a couple of years it already begins to be quite ripe.

Rosso Saverio is a blend of traditional, ancient and typical red grapes from Giglio Island, which are then fermented all together. The grapes are harvested according to their natural ripening times and are left to rest in the shade so as to create a slight dehydration. When all are ready they are ground together, fermenting them in red with all the skins.

<label>Soil:</label>Sandy and acidic with live rock
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Low sapling
<label>Vine density:</label>10000 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel and long post-fermentation maceration. Aged for 20 months in steel, then in used 500l Austrian oak barrels for 6 months. No clarification or filtration.
<label>Sulfur dioxide:</label>32 mg/l

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'Ansonaco Carfagna' Costa Toscana Igt

'Rossetto di Sangiovese' Costa Toscana Igt

'Rosso Saverio' Costa Toscana Igt