Sangiovese black cherry, vanilla nose and fruit forward...

Denomination:
Sangiovese, Santa Barbara AVA
Vintage:
2010
Grape Variety:
100% Sangiovese
Alcohol content:
14.79% by vol.
Average production:
1,200 bottles
Average yield per acre:
1,000 bottles
First Vintage:
2005

Available Vintages:
2015
 
2012
 
2010
 
2009
 
2008
 
2007
 
2006
 
Awards Received:
Los Angeles International
Wine Competition:
2012 Gold Medal, Best of Class 94 Points
International Women's
Wine Competition:
2011 Gold Medal, Best of Class
California State Fair:
2007 Silver Medal
Orange County Fair:
2007 Silver Medal
Vineyard:
Name/location:
Los Alamos
Type of soil:
Rocky clay loam
Average age of vines:
20 years
Average altitude:
571 ft.
Vineyard size:
5 acres
Special characteristics:
Southern exposure
Wine making process:
Time of harvest:
End of September
Cellar:
Pizzulli Family Winery, Camarillo.
Fermentation:
Alcoholic fermentation in open fermenters for 12-14 days at controlled temperature, malolactic fermentation in French oak.
Aging:
Medium toasted French oak for 12-18 months
Bottling:
In bottles for 3 months
Specialties:
Light filtration and albumin clarifying
Release:
18 months after harvest
Wine description:
Color:
Intensive ruby red
Bouquet:
Spicy black cherry and vanilla nose.
Taste:
Full bodied, sweet tannins, impeccably balanced wood and acidity with a long, fine finish.
Evolution:
25 years
Available bottle sizes:
750 ml
Pairings:
Elaborate meats and pasta dishes.
Further information:
Cultivation system:
Guyot
Titratable acidity:
0.740g/160ml
Sugar Content:
5mg/100ml
Ph level:
3.39
Recommended
Serving temperature:
60º-63º Fahrenheit
Recommended
Type of glass:
Big Bordeaux