Rocca di Castagnoli

Le Pratola

Toscana IGT

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Vintage:

2000
2001
2006
2009
2011
2012
2013
2014
2015
Guide
Score
Edition
Wine Spectator
86
2003
Gambero Rosso - Vini d'Italia
Due Bicchieri Rossi
2003
88
2006
Wine Spectator
88
2004
Gambero Rosso - Vini d'Italia
Due Bicchieri Rossi
2005
Veronelli
92
2005
Espresso - Vini d'Italia
15,5 / 20
2009
WineEnthusiast
91
2014
1° Classificato
2014
Vinous
88
2015
Jamessuckling.com
93
2015
Vinous
88
2016
Jamessuckling.com
91
2016
Vinous
91
2017
Jamessuckling.com
92
2017
Vinous
92
2018
Jamessuckling.com
93
2018
Jamessuckling.com
94
2019

The Le Pratola vineyard is located at 400 meters above sea level and is well-exposed to the sun, but well-protected when the sun is at its maximum intensity. The temperature change at night promotes slow and well-balanced maturation, with sweet tannins and complex extracts. The soil, which is rich in Galestro stone, is well-drained and provides minerality and natural acid tones.

GRAPE VARIETY 100% Merlot

VINEYARD  Le Pratola

SOIL  Medium-textured, rich in rock fragments typical of the Alberese area and limestone.

VINEYARD SIZE  4 ha

VINEYARD AGE  20 years old

EXPOSURE  North/south

AVERAGE ALTITUDE  400m a.s.l.

VINEYARD DENSITY 5000 vines/hectare

AVERAGE YIELD PER PLANT 1kg

CULTIVATION/PRUNING  Spur pruning

HARVEST  First half of October

MACERATION At a temperature of about 28°C for 10/12 days

MALOLACTIC FERMENTATION In steel

AGING At least 18 months in barriques at various stages, then at least 6 months in steel and 1 year in the bottle.

ANNUAL PRODUCTION  About 7,000 bottles

SENSORY PROFILE Le Pratola is a perfectly balanced red wine with a very concentrated ruby red color with violet hues. The nose features striking notes of black cherry, followed by hints of chocolate, cinnamon, tobacco and black pepper. Very soft and meaty on the palate, thanks to the delicate tannins. Very lingering finish.

PAIRING Grilled meat and medium-aged cheeses.

SERVING TEMPERATURE 16°C.