Description

Ricasoli IGT Toscana Merlot  Casalferro 2016

Ricasoli website – click here

Soil: The brown clay loam soil with little organic content contributes to the exclusive personality of this great Merlot.

Harvest: The grapes were harvested from Casalferro vineyard on September 8 to 12, 2016.

Winemaking: Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-18 days of skin contact.

Ageing: 18 months in tonneaus 30% new

Bottling: 22 November, 2018

Vineyards:

Planted in: 1993      |Density: 5500-6600 plants/ha
Surface area: 5ha   |Training: spurred cordon
Altitude: 400m         |Clone: 181
Exposure: South     |Rootstock: 420A

Growing Season: The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. In the spring, temperatures were average, with the end of May and early June hot but humid. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high and a drop of as much as 10-15°C, at nights.

Technical Info:

Alcohol: 14% vol.          |Total acidity: 5,82 g/L
pH: 3,25                         |Non-Reducing Extract: 29,05 g/L
Total Polyphenols (in Gallic acid):  2367 mg/L

Awards

Vintage 2016

• James Suckling – 2017 92-93/100
• Robert Parker /The Wine Advocate 2021 –  94/100
• Falstaff 2020 – 92/100
• I Vini di Veronelli 2019 – 94/100

Vintage 2015

• Robert Parker /The Wine Advocate 2017 –  92/100
• Wine Spectator 2017 – 93/100
• James Suckling 2017 – 95/100
• I Vini di Veronelli 2019 – 92/100