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Toscana Rosso IGT “Rèmole” 2023 – Frescobaldi
£14.62
Rèmole Rosso is a deep purple red colour, brilliant and intense. The nose reveals decisive scents of blackcurrant, raspberry and black cherry, followed by delicate spicy notes. On the palate, a warming note is balanced out wonderfully by a fresh vivacity, marrying elegance and balance with great softness.
12 in stock
The grapes to produce Toscana Rosso “Rèmole” Frescobaldi were hand-harvested at the end of September and then gently pressed. Fermentation took place with natural yeasts in stainless steel tanks at controlled temperatures of 28°C. Maceration on the skins lasted for 10 days and malolactic fermentation took place immediately after the alcoholic fermentation, imparting a softer texture. The Toscana Rosso “Rèmole” Frescobaldi was matured in stainless steel for four months, without the influence of oak to retain the purity of fruit. It was matured in bottle for a further two months, prior to release.
The vineyards are located in central Tuscany and in sites with the best exposures. The soil types are varied, each imparting subtle complexity to the wine. In some areas the soils are rocky, in some rich in clay, in others sandier, but in general they are all rich and well-drained.
Frescobaldi is s Florentine family with thirty generations dedicated to the production of great wines across six Tuscan estates. Their style brings together tradition and innovation. With the goal of being the most prestigious Tuscan wine producer, Frescobaldi firmly believes in respecting the local land while focusing on the highest quality grapes for its wines. They own over 1,000 hectares of vineyard, all located in excellent areas for the production of fine wines. Directly managed by its family members, the Frescobaldi name is deeply connected with the history of art, culture, trade, finance and wine in Italy. Gambero Rosso awarded them with the prestigious ‘Tre Bicchieri Winery of the Year Award 2020’, in recognition of its uncompromising commitment to quality and innovation.
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