Cipriana Bolgheri Superiore San Martino 2017

€48.80
+ -

Description

Details of wine

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Color

Rosso rubino intenso.

Smell

Ottima complessità aromatica dove emergono profumi di frutti a bacca nera con sfumature speziate e balsamiche.

Taste

Potenza al palato grazie ad un tannino denso e setoso, esaltato da un'ottima trama acida che dona freschezza e lunga vita a questo vino.

Details

Features

YEAR 2017
VINES 75% Cabernet Sauvignon, 25% Petit Verdot
ALCOL 14.50
FORMAT 0,75 L Standard
COLLECTED Manuale in cassette.

Details

Informations

CLASSIFICATION DOC Bolgheri
TEMPERATURE 16-18
LOCATION Castagneto Carducci (LI)
REFINEMENT In barriques per almeno 12 mesi. Affinamento in bottiglia per un periodo variabile.
ANNUAL PRODUCTION 3000
PLANTS FOR HECTARE 5000
WINEMAKING La fermentazione alcolica avviene in tini di acciaio da 45 Hl a temperatura controllata tra i 26-30°C per circa due settimane, segue una macerazione sulle bucce per un totale di 15 giorni. La fermentazione malolattica avviene in fusti nuovi da 500 litri.
DECANTING 1 ora
RETURN HALF 40 q.

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Veronelli 2015
Veronelli 2016
Veronelli 2017
Bibenda 2010
Bibenda 2015
Bibenda 2016
Bibenda 2017
Wine Spectator 2006 91
Wine Advocated 2010 88
Wine Advocated 2015 93
Wine Advocated 2016 94
Wine Advocated 2017 90

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CELLAR

Name: La Cipriana
Start-up year: 1975
Cultivated hectares: 8
Winemaker name: Antonini Alberto
Address: Loc. Campastrello 176/B - Castagneto Carducci (LI)
Web Site: www.lacipriana.com

"La Cipriana" has a long history in the Bolgheri area (it is the third such farm to have been established there and the first bottle of San Martino was produced in 1978). It lies on the slopes of the mediaeval town of Castgneto Carducci and is the property of the Fabiani brothers who have been vine growers since 1975. The factory owns 8 hectares of vineyard and 3 of olive trees. A part of the vineyards is near the main buildings of the farm and part on the via Bolgherese where the most famous internationally known vine growers can be found. The average age of the vineyards is 10 years with between 5000 and 6000 stems per hectare. The vines are Guyot-trained spurred cordon plants. The company cellar is entirely underground in order to guarantee the best temperature for vinification and ageing in the cement barrels, which are kept at a controlled temperature. The only grapes used are the exclusive property of the company. La Cipriana in is the Consorzio Bolgheri DOC and calls on the external consultants the oenologist Dott. Alberto Antonini and the agronomist Dott. Francesco Venerini, to advise on the running of the cellar and the land.