Poggio Bertaio Cimbolo IGP 2006 

The wine: The “Cimbolo”, in the local dialect, is the bunch of grapes
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The denomination:  I.G.T. UMBRIA
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The blend: 100% Sangiovese

Refining: 24 months in French oak barriques of 1°,2° and 3° passage and 12 months inside the bottle.

Ageing potential: Per over 15 years the wine can only improve by cellaring.

Organoleptic characteristics: The wine is ruby red color with violet reflections. In the nose smells of cinnamon, cherry and sweet licorice. Very elegant on the palate with tannin, velvety long finish to remember.

Composition of soils: Medium texture tend to clay

Vineyard: exposed to the south, spurred cordon trained.

Altitude: 320m asl

Vinification: The harvest of the Merlot is made in mid-September, while the Cabernet and the Sangiovese grapes are harvested in mid-October. After the harvest, the grape stalks are removed, and the berries are put into barrels where they  ferment for 22 days under controlled temperature. Cimbolo we press gently the peels before put the wine in barriques for about two years.

Food pairings: salami, ham, pasta dishes with meat sauce and tomatoes, dishes of red meats, Parmesan cheese and sheep cheese, game birds

Ideal serving temperature:  16-18° C