Wine Description

This Super-Tuscan blends Sangiovese with Cabernet Sauvignon, which adds deep color, structure and longevity. Corbaia is stainless steel fermented and then matured for two years in Allier oak barriques which results in a wine with superb finesse and elegance.

Tasting Notes

Intense ruby-red in color with garnet highlights, Corbaia offers jammy aromas of black currant, cherry and cassis backed by hints of tobacco, chocolate and coffee. On the palate, Corbaia is supple and layered with rich texture and well-integrated tannins. The perfect choice for wild boar, game, steaks and roast beef.

Vineyard Characteristics

Production area/name of vineyard:	Castelnuovo Berardegna/The Corbaia vineyard
Size of vineyard (acres):	17.5
Soil composition:	Clay and limestone
Training method:	Spur-pruned Cordon
Elevation (feet):	1,155
Vines/acre:	1,400
Yield/acre (tons):	1.2
Exposure:	Southwestern
Year vineyard planted:	1970
Agronomist/Vineyard manager:	Federico Curtaz

Winemaking & Aging

Varietal composition:	70% Sangiovese and 30% Cabernet Sauvignon
Harvest time:	September-October
Winemaking consultant:	Alberto Antonini
First vintage of this wine:	1985
Number bottles produced of this wine:	20,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	9
Fermentation temperature (°F):	84
Maceration technique:	Pumpover and delestage
Length of maceration (days):	28
Aging
Aging container:	Barriques
Size of aging container:	225 L
Age of aging container:	New
Cooperage:	French oak: Allier
Length of aging before bottling:	2 years
Length of bottle aging:	9 months
Analytical Data
Alcohol:	14.0%
pH level:	3.5
Residual sugar (grams/liter):	1.4
Acidity (grams/liter):	5
Dry extract (grams/liter):	27.7

Reviews

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