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Taste to Farm Cencini
Company Cencini offers a completely new and renovated tasting room, built in an old farmhouse Maremma.Stock 'for groups and families.
e-mail info@vinicencini.com
tel. Fax 0564.609060
to request more information or to book.You expect ...
New Cencini
On reservation Corporate Cencini bottle your product with custom labels.For quotes call us or fill out the information form ....

Name: Poggio Vaccaio
Farm: Cencini
Area of production: Marsiliana-Guinzoni Manciano
Year: 2009
Denomination: Red Doc Sovana
Quantity produced: 1.500 0,375ml Bordoleses
Grapes: Sangiovese, Cabernet-Sauvignon, Merlot, in the proportions established by the disciplinary one
Altitude / Exposure: 150mt Slms, Northwest
Characteristics: Alcoholic gradation 13,5% Vol
Composition Land: Clayey
Geographical aspect
Place Marsiliana-Guinzoni Manciano (Gr), hilly zone, altitude of 150mt Slms, that contributes to a rapid and complete maturation of the grapes, that they bring an intensity elevated polifenolica.
Microclima typical of the Maremma Toscana, warm dry land, mild, few summer rains, moderate breeze coming from the near Tyrrhenian Sea.
The Vineyards
Currently the vineyards occupy a business surface of 4,5 it has, exposed northwestern.
The mineral composition of the clayey-warm ground, confers to the wine it structures solid and good fineness.
The form of breeding is cord speronato with sixth of plant 3x1.
The surrender and' 80 Qls /ha.
The Vintage
The harvest of the red grapes happens between the 20 of September and on October 20, after an accurate selection of the grapes, exclusively manual, you abandons in cassettes from 10Kg with which are transported to the wine cellar, so that to make sure the greatest integrity possible of the grapes.
The vinification
After the harvest grape arrives in the business wine cellar, the clusters come to remove the rasps and envoys to ferment in the tubs of cement from 40 Qts with manual fulling, constant temperature.
The period of fermentation / maceration is of 18-21 days to a temperature checked among 25░ - 28░C.
They effect frequent to mix for the extraction of the substances polifenoliche and for the oxygenation of the must.
After the fermentation malolattica wine has started maturing in steel strokes inox for about 7 months, it follows a period of refinement in bottle of 4 months.
Notes of tasting
The color is red ruby of good intensity.
The known olfattives are incentrate on the yielded one, well supported from notes of red fruits as cherry, raspberry and fruits of wood, with good match of spice, with notes of black pepper.
Good attack in mouth, with good equilibrium between alcohol and acidity, soft, velvety, slightly bitterish.
Temperature of service: 18░C
Gastronomic combining
The red meats appear the ideal accompaniment, particularly roast and game like those of wild boar, from the definite taste, grigliate.


> Technical Card of Poggio Vaccaio doc

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e-mail info@vinicencini.com
tel. Fax 0564.609060
Azienda Agricola Cencini
Loc. Marsiliana Guinzoni
58010 Manciano (Gr)
p.iva 01438140533
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