SALCO
Name

SALCO

Producer
Year
2013
Alcohol-abv
14 %
Bottle Size
0.75 L
Contains sulfites
Yes
Share
42

The Salco nobile di Montepulciano wine is produced with the most mature vineyards of the Salcheto company, the Vigna del Salco, which extends for just over 2 hectares, together with the Vigna del Laghetto which extends for at least 3.5 hectares. It is obtained thanks to a company clone of Sangiovese Prugnolo Gentile that easily reaches a slight over-ripeness at each harvest. After 2 years spent in wooden barrels for refining, it completes the process in the bottle for another 4 years before being put on the market. Nature, once again astonishes, as always, even if man has played his part through the wise and conscientious working of the land in late spring, more intensive thinning and above all attention to the peculiarities of each plant, up to collect the grapes in 4 steps to give each one the right ripening times, thanks also to a practically perfect harvest climate. Here tradition and innovation have been perfectly integrated to offer a product that contains the synergies of traction and modern processing techniques.

Characteristics of this Tuscan red wine
The red wine Salco, is produced with grapes of Prugnolo Gentile vine, also 100% vinified and produced within the company. The maximum production reaches 18,000 bottles a year. Instead, the production process involves aging for at least 24 months, 30% of which are spent in cask and the remaining 70% spent the Tonneaux barrels. The subsequent aging lasts about 48 months and takes place in glass barrels. The expected maturity is around 12 or at most 15 years. This Salco di Nobile di Montepulciano red wine is characterized by an important alcohol content of 14 degrees. It is dry extracted and the Ph which certifies the overall acidity tends to be high as it is around 6.50 points.

Recommended pairings tasting this Tuscan wine
The wine goes well with second courses of grilled red meat, meat cooked with sauce and with well-structured sauces and dishes rich in important and persistent flavors. It should be served at a temperature of 18 ° Celsius and requires a preventive decantation of at least 2 hours.

Related products