Borro al Fumo

Grape varieties: 60% sangiovese and 40% cabernet sauvignon
Vineyard: Borro al Fumo
Planting density: 4 thousand vines/hec
Average yield: 1 kg/plant
Average altitude: 400 m a.s.l.
Maturation: 15 months in barriques
Ageing in glass: 12 months
Alcoholic content: 13.5% vol.
 

Maceration without stalks is performed at a controlled temperature of 28°C for 12-15 days. Malolactic fermentation occurs in barriques, which is followed by maturation, also in barriques, for a minimum of 15 months. The wine is blended in cement vats. Very wide filtration is applied at the bottling stage, which is followed by ageing in glass for at least 12 months.

Year 2008

Sangiovese Cabernet Borro al fumo 2004

• 17 points assigned by Guida Vini d’Italia de L’Espresso
• In the final for the Three Glasses assigned by Guida ai Vini d’Italia, Gambero Rosso-Slow Food

Year 2007

Borro al Fumo Toscana Rosso 2003

• Three Stars from Guida ai Vini d’Italia by Veronelli Publisher

Year 2006

Igt Toscana Borro Al Fumo 2001

• 92 points assigned by American magazine Wine Advocate

Year 2005

Igt Toscana Borro Al Fumo 2001

• 14 points assigned by the guide Vini d'Italia 2005 of the Espresso Group
• 4 Bunches assigned by Guida Duemilavini 2005 Bibenda