Wine Article
2006 August Ridge Sangiovese
Last edited on 10/27/2012 by Cesare
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Varietal Composition: 91% Sangiovese / 9% Cabernet Sauvignon: both estate grown and both Italian clones
Alcohol: 14.4%
Production: 342 cases
pH: 3.61
TA: .71
RS: .06
Fermented in ¾ ton open top fermenters for 10 days using BM45 yeast (a Tuscany region yeast isolate).
The cap was punched down by hand twice each day. Pressed off in a 450 liter vertical bladder press using low pressure; long duration press cycles.
23 months in the barrel; 40% new French Oak and 60% neutral French Oak
Alcohol: 14.4%
Production: 342 cases
pH: 3.61
TA: .71
RS: .06
Fermented in ¾ ton open top fermenters for 10 days using BM45 yeast (a Tuscany region yeast isolate).
The cap was punched down by hand twice each day. Pressed off in a 450 liter vertical bladder press using low pressure; long duration press cycles.
23 months in the barrel; 40% new French Oak and 60% neutral French Oak