Description
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Wine of Italy
Product informationWine of Italy
Country of Origin
Italy
Package Type
Bottle
Type of Closure
Natural Cork
Brand
Lamole di Lamole
Manufacturer
S.M.T. Pile e Lamole S.r.l.,
Greve in Chianti,
Italia.
Greve in Chianti,
Italia.
Return To Address
S.M.T. Pile e Lamole S.r.l.,
Greve in Chianti,
Italia.
www.lamole.com
Greve in Chianti,
Italia.
www.lamole.com
Allergen Information
Contains Sulphur Dioxide/Sulphites
Allergy Information
Contains Sulphites
ABV (%)
14
Grape Variety
Sangiovese, Canaiolo
Tasting Notes
A broad yet restrained bouquet, in which the fruit (fresh plums) is dappled with floral tones of violets, sylvan ones of ferns, bark and humus, and underlying hints of iodine.
History
The historic Lamole di Lamole winery stands on a building dating from the mid-14th century: one of the
storehouses of Lamole castle, which was progressively extended in the 17th and 18th centuries. Today it houses the cellars where the estate's wines are aged and its Vinsanto is fermented. Here you will find the historic memory of Lamole di Lamole.
storehouses of Lamole castle, which was progressively extended in the 17th and 18th centuries. Today it houses the cellars where the estate's wines are aged and its Vinsanto is fermented. Here you will find the historic memory of Lamole di Lamole.
Regional Information
Lamole di Lamole winery lies in the commune of Greve in Chianti, in the heart of Chianti Classico, the oldest and most famous denomination in Italy. Vineyards are located in one of the highest parts of the denomination, at altitudes between 350 and 655 metres above sea level.
Current Vintage
2018
Vinification Details
The bunches, which come mainly from the Il Prato and Le Masse vineyards.
After delicate pressing, the must began fermentation, with maceration on the skins for approximately 12 days at a temperature of 24-26C as well as periodic pumping over and dlestage in order to obtain optimum extraction of the anthocyanins and tannins. During the following spring, the wine was put into 30-50 hectoliter casks to mature for at least two years prior to the final assemblage and bottling.
After delicate pressing, the must began fermentation, with maceration on the skins for approximately 12 days at a temperature of 24-26C as well as periodic pumping over and dlestage in order to obtain optimum extraction of the anthocyanins and tannins. During the following spring, the wine was put into 30-50 hectoliter casks to mature for at least two years prior to the final assemblage and bottling.
Producer
Lamole di Lamole
Agent
Please drink responsiblySanta Margherita S.p.A.
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