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"Sinsäl"
Gutturnio Superiore
Doc Colli Piacentini |
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All the grapes come
from estate vineyards in the commune of Ziano enjoying a good
site and certain microclimatic advantages.Ê Gutturnio Superiore
"Sinsäl" is a blend of two grape varieties, Barbera and Bonarda,
whose limited and selected yields give prestige to the wine.
"Sinsäl" is a word from the local dialect, meaning the middleman
who in the old days acted not only as intermediary in the selling
and buying of agricultural commodities, but also as a go-between,
arranging marriages between local families. Hence the name given
to a wine which is a perfect, long-lasting marriage between
two noble grape varieties destined to improve with time. "Sinsäl"
is dedicated to the forebears of the actual owner, Enrico Sgorbati,
winemakers with passion and determination since the nineteenth
century.
In October only the best bunches of grapes
are selected and hand-picked, and each grape variety is then
processed individually. The grapes are de-stemmed, soft pressed
and then pumped into small stainless steel tanks, where they
ferment with their skins at a controlled temperature ranging
between 28° and 30°C. Maceration takes from 15 to 20 days to
allow for a thorough separation of juice from skins. The wines
thus obtained are mixed in the right proportions and left to
age for about seven months, part in stainless steel tanks and
part in oak barrels, which give a noticeable flavour and a balanced
body to the wine. The wine is then aged in bottle for four months
before it can be sold.
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| Grape
varieties |
Barbera 60% - Bonarda
40% |
| Year of Planting |
1970 |
| Training
system |
Low Gujot |
| Soil |
Mixed |
| Average
yield per hectare |
70 tonnes |
| Altitude |
200 m. above sea-level |
| Alcohol degree
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13.5° |
| Sensory
notes |
Dark garnet with a purple tinge
Winy nose with hints of plums and cherries, silky texture
Tannic to the right point, with an extended finish and an
aftertaste of stewed fruit
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| Serving
temperatures |
Serve at 18-20
°C |
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