Ambra Carmignano 750mlx2 WOODEN BOX-Riserva Podere Lombarda and Riserva Montalbiolo

Carmignano DOCG Riserva “Montalbiolo” BIO Organic 2021 
•    Grape Varieties: 70% Sangiovese, 20% Canaiolo Nero, 10% Uva Francesca (Cabernet).
•    Training System: Guyot.
•    Soil: Clayey schists and sandstone.
•    Altitude: 200 m above sea level.
•    Vineyard Exposure: South-east.
•    Vine Age: Planted in 1972.
•    Harvest: Manual selection of the best grapes.
•    Vinification: Maceration on the skins for 20–25 days under temperature control, with délestage and must pumping over. Malolactic fermentation follows.
•    Maturation: Aged for two years in wood—first year in French oak tonneaux (3.5–5 hl capacity), second year in Slavonian oak casks (25 hl capacity). Further bottle aging for 1 year.
•    Average Production: 35 hectolitres/hectare, with a total of 4,000 bottles/year.
•    Tasting Notes: Deep ruby red color with garnet reflections. The bouquet is complex and elegant, featuring aromas of ripe red and black berries, violets, tobacco, and spices. On the palate, it is structured and well-balanced, with refined tannins, good acidity, and a persistent finish.
•    Alcohol Content: Typically around 14–14.5% ABV (not specified in the document).
•    Serving Temperature: 16–18°C.
•    Food Pairing: Excellent with roasted and grilled meats, game dishes, aged cheeses, and traditional Tuscan cuisine.

CARMIGNANO  MONTEFORTINI-PODERE LOMBARDA

Owner: Romei Rigoli family since 1870.
Total extension of the estate: 35 hectares.
Lotal vineyard extension: 24 hectares.
Cru: Montefortini – Podere Lombarda (100 metres above sea level)
Vineyard exposure: East
Composition of the soil: Sandstone
Year of planting of the vines: 1999 - 2008 - 2015
Grape varieties: 80% Sangiovese, 5% Canaiolo Nero, 10% Uva Francesca (Cabernet), 5% other approved red berry varieties
Vineyard density: 5,000 vines/hectare in the new plantings
Vine training system: Guyot
Type of viticolture: Certified organic
Average production: 40 hectolitres/hectare
Average bottle production: 12,000 bottles/year (0.75 litres)
Vinification: Maceration with the skins for 15-20 days with temperature control (délestage and pumping over of the must). Malolactic fermentation.
Maturation: One year in wood: 50% in French oak tonneaux (3.5 and 5 hectolitre capacity), 50% in Slavonian oak casks (25 hectolitre capacity).