Wine Description

Palazzo Altesi is named after the 15th-century villa that is located on the outskirts of the Altesino estate. This hand-crafted red is a blend of equal parts selectively harvested Sangiovese, Merlot and Cabernet Sauvignon. which are vinified in stainless steel. After a maceration period of about 7-10 days, the wine is transferred to Allier barriques and aged for approximately one year.

Tasting Notes

This rich garnet wine couples aromas of wild berries and violets with leather and smoke. On the palate, the wine is full-bodied, rich and bursting with dried red cherry flavors, framed by firm but integrated tannins. A focused and age-worthy red, best enjoyed with roast game and barbecued meats.

Vineyard Characteristics

Production area/name of vineyard:	The Montosoli vineyard
Size of vineyard (acres):	12.5
Soil composition:	Limestone
Training method:	Spur-pruned Cordon
Elevation (feet):	1,485
Vines/acre:	1,800-2,000
Yield/acre (tons):	2.8
Exposure:	Northwestern
Year vineyard planted:	1999

Winemaking & Aging

Varietal composition:	Equal parts Sangiovese, Merlot and Cabernet Sauvignon
Harvest time:	September-October
Winemaking consultant:	Paulo Caciorgna
First vintage of this wine:	1972
Number bottles produced of this wine:	7,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	15-20
Fermentation temperature (°F):	82-86
Maceration technique:	Pumpover, aeration and delestage
Length of maceration (days):	7-10
Malolactic fermentation:	Yes
Aging
Aging container:	Barriques
Size of aging container:	225 L
Age of aging container:	1-3 years old
Cooperage:	French oak: Allier
Length of aging before bottling:	12-14 months
Length of bottle aging:	3 months
Analytical Data
Alcohol:	14.0%
pH level:	3.4
Residual sugar (grams/liter):	1.9
Acidity (grams/liter):	5.5
Dry extract (grams/liter):	31.5

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