Savuto Classico
Savuto Classico comes from the local grapes Magliocco 80% (Arvino) and Greco Nero 20% . Deep ruby red. Intense and lasting with hints of black cherry, black currant and berries. Notes of wild violet, spices and balsamic complete the aromatic picture of a wide complexity. Dry and smooth with a fruity full end. Supported by good acidity and by austere quality of tannins that evolve over time to a complex intense and consistent balance.
After a long fermentation, it is left to ageing in French oak made from fine-grained, medium roasted, second and third step for the first 6-8 months. The rest of the maturation process is split between steel and bottle always keeping a controlled temperature to conserve the natural taste of products.
Savuto Classico is the ideal accompaniment of roasts, grilled meats, spicy and seasoned cheese
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Description
Exposure: South East
Altitude: 500mt
Soil Density: sandy topsoil texture
Plant Density: 4000-5000 plants /Ha
Raising System: spurred cordon
Production/Ha: 60-70ha
Harvest time: Second half of October
Vineyard average age: 20-25 years
Harvest making: Manual with choice
Fermentation temperature: 18-20° C
Fermentation time: 15 days
Ageing: 6-8 months in tonneaux then 6 months in bottle
Alcohol: 13 -13,5 % Vol
Nose: Intense and lasting with hints of black cherry, black currant and berries. Notes of wild violet, spices and balsamic complete the aromatic picture of a wide complexity.
Palate: Typical and intense. Dry and smooth with a fruity full end. Supported by good acidity and by austere quality of tannins that evolve over time to a complex intense and consistent balance.
Service temperature: 18°-20° C
Together with: roasts, grilled meats, spicy and seasoned cheese
2015
L’espresso – I VINI D’ITALIA
15,5 points -Savuto Classico, 2012
Vini di Veronelli
88 points – Savuto Classico, 2012
2014
L’espresso – I VINI D’ITALIA
15 points -Savuto Classico, 2010
2012
L’espresso – I VINI D’ITALIA
16,5 points
Savuto Classico, 2009
“..Intensely winy, good peppery side, ripe plum; flavour that mixes warmth with good naturalness and tasty freshness, fruit and spices, beautiful tone of graphite in the background. …”
2010
ENOGEA (Magazine n. 28 – Dec’09/Jan’10)
points 87/100
Savuto Classico, 2008
