Vicomoro
The Vicomoro, wine made from Cabernet grapes planted on the hills between Prato and Pistoia from long date, arrived in the area as “Uva Francesca or Francesa” thanks to Caterina de’ Medici, Queen of France, in 1700. It’s a wine from color red ruby, with at nose clear hints of red fruit and cherry, the spice evolves into aromas of licorice and toasted sweet.
Grape variety: Cabernet
Colour: very intense ruby red
Fragrances: articulate, elegant hints of mixed berries and vanilla
Taste: soft, round with a long lingering finish
Pairings: it accompanies dishes of grilled meat, game, mature cheeses
Characteristics of production area
Elevation: 100-120 meters above sea level
Vineyard exposure: South/South-West
Soil type: Clay-Limestone rich in skeleton
Cultivation system: spurred cordon and Guyot systems
Winemaking and refining
Grape harvest season: between 20th September and 15th October
Grape harvesting operations: manually
Wine fermenting containers: in steel
Fermentation temperature: 26° C
Fermentation period: 15 days
Malolactic fermentation: natural in the period from November to December
Passage in French oak barrels: 6 month
Refining in bottle: 3 month
