Anfiteatro - Toscana Rosso IGT - 2020/21
Poderi Borsell - Tuscany
Anfiteatro is an elegant, organic Tuscan red that blends 85% Sangiovese with 15% Malvasia and Trebbiano, inspired by a family tradition of combining red and white grapes for added character. The result is a wine with enhanced structure, persistence, and a touch of elegance. Aged for two years in small wooden barrels and steel, the wine embodies the unique terroir of Montegiovi’s "Anfiteatro," a naturally sheltered area with ideal altitude, temperature shifts, and mountain breezes that have shaped the region’s finest wines for centuries. Certified organic and produced in limited quantities (1,400 bottles), this wine captures the soul of Monte Amiata.
Year
Quantity
Characteristics:
GRAPES:
85% Sangiovese 15% Malvasia, Trebbiano
ALCOHOL CONTENT:
13.5%
TOTAL ACIDITY:
N/A g/L
HARVEST:
The harvest is done by hand, using small crates.
VINIFICATION:
During vinification, natural yeasts are used, with no selected yeasts added. Fermentation involves manual punch-downs and cap wetting, with maceration lasting around 8 weeks, depending on the vintage. Malolactic fermentation is carried out to soften acidity.
Aging takes place in small wooden barrels (tonneaux and barriques) and steel containers, with each variety vinified separately and then aged together. The aging process currently lasts for 2 years, with plans to reduce this in the future. The wine undergoes no filtration, preserving its natural qualities.
TASTING NOTES:
The blend of white and red wine is inspired by a tradition from past generations, who would add this distinctive touch to their wine, perhaps out of necessity but certainly for taste. The white grape varieties contribute structure, persistence, and an additional touch of elegance to the wine.
SERVING TEMPERATURE:
16 – 18 °C
SULFITES :
Contains sulfites.
GRAPES:
85% Sangiovese 15% Malvasia, Trebbiano
ALCOHOL CONTENT:
13.5%
TOTAL ACIDITY:
N/A g/L
HARVEST:
The harvest is done by hand, using small crates.
VINIFICATION:
During vinification, natural yeasts are used, with no selected yeasts added. Fermentation involves manual punch-downs and cap wetting, with maceration lasting around 8 weeks, depending on the vintage. Malolactic fermentation is carried out to soften acidity.
Aging takes place in small wooden barrels (tonneaux and barriques) and steel containers, with each variety vinified separately and then aged together. The aging process currently lasts for 2 years, with plans to reduce this in the future. The wine undergoes no filtration, preserving its natural qualities.
TASTING NOTES:
The blend of white and red wine is inspired by a tradition from past generations, who would add this distinctive touch to their wine, perhaps out of necessity but certainly for taste. The white grape varieties contribute structure, persistence, and an additional touch of elegance to the wine.
SERVING TEMPERATURE:
16 – 18 °C
SULFITES :
Contains sulfites.
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