Canapone 2018 Igt Tuscan red wine. Botrytized grapes Pugnitello and Sangiovese

Canapone IGT Red Botrytis wine. Pugnitello and Sangiovese grapes

Canapone Igt Tuscan red wine
Appellation: Igt Toscana Rosso Varietal: 50%Sangiovese,50%Pugnitello grapes, an ancient Tuscan varietal discovered in 1981.
Winemaking: Grapes partially dried with botrytis “noblerot”. Fermented at 28° Cand 20gg maturation with skins. The wine matures 12 months in French oak barriques and 12 months in bottle.
Description: Deep ruby red colour with garnet shades. Warm, ripe on the nose, intense and greatly refinement. The taste is complex, smooth, full-bodied, lots of pepper, red berries, cherry notes and plum. Decant the wine well for a few hours before to serve it.

Botrytis Noble rot for great wines. Appassimento is the process of natural partial dehydration of grapes to produce a greater concentration of colours, aromas and flavours in the wine. Since partially dried grapes also have a higher concentration of sugars, this system is often used to make sweet or very concentrated wines. In Tuscany, where the technique dates back to the times of the Etruscans, grape drying is regularly used for the production of the famous Vinsanto. In Santa Vittoria we decide to transfer our historical knowledge about Botrytized grapes into a dry wine: Canapone. The botrytis gives to this wine a full-bodied, complex and relatively high in alcohol. Entirely made from grapes left to dry for a long period of time, this method common in the north of Italy for Amarone wine producers, it was common in Tuscany in the past and named "Governo alla Toscana" but not anymore. Canapone is the first of the new tuscan's wines, expression of the genre. Grapes suitable for drying must be perfectly healthy, on bunches that are not too tightly packed. After picking, they are laid out on boxes in special drying rooms (vinsantaia) for more than 100 days, during which they lose 30-40% of their weight. Thnaks to our ancient technics of humidity natural control part of the grapes will be affected by botrytis, the beneficial mold known as 'noble rot' that will give the wine a velvety softness, smoothness and distinctly spicy notes. The dried grapes are usually pressed after 2 months and the maceration and fermentation processes continue for 45-50 days, and the wine produced is left to age for at least two years in wood before bottling.