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 InternationalWine Competition:
- 2012 Gold Medal, Best of Class 94 Points
- International Women'sWine 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
