Ruffino Modus

Description

VINEYARDS Place of Production The Poggio Casciano and Santedame estates Soil Hilly land with predominantly poor clay soils rich in fossil materials marlMicroclimate Variable climates with wide diurnal temperature swings form a microclimate that gives richness of flavors to the wine Altitude 9511,150 feet 290350 meters above sea level Growing system Cordon trained Vine density 2,020 vines per acre 5,000 vines per hectare Age of vineyards Most of the Sangiovese, Cabernet Sauvignon, and Merlot grapes used in Modus come from recently planted vineyards with a modern growing systemVINIFICATION AND AGING Harvest Only the best grapes are used, selected through several passages in the vineyards to ensure optimal ripeness when picked and then again sorted prior to pressing. The 2013 harvest started at the end of August with the Merlot, followed by the Sangiovese at the end of September, and lastly the Cabernet Sauvignon in early October. Yield was 2.4 tons 6 tons per hectare. Fermentation Each varietal was vinified independently, fermenting in temperature controlled stainless steel vats at an average temperature of 82F 28C for 10 days. The wine was then allowed to macerate on the skins for another two weeks. Aging After completing malolactic fermentation, the three varietals were blended and aged for 12 months in 60-gallon 225 liter oak barrels of first, second, and third use. The wine then spent an additional six months in stainless steel tanks and bottle before release. Alcohol content 14.5% vol.SENSORY PROPERTIES Color Ruby red Aroma Intense and intriguing on the nose, initial aromas of mature red and black fruits, such as cherries, plums, and small black berries, typical of Sangiovese, are complemented by hints of spices, sweet tobacco, and refined balsamic notes. Tasting profile Full bodied with a modern Super Tuscan style, this wine is rich with silky tannins and flavors of mature blackberry fruit and cocoa. Vibrant fresh fruit flavors from the Sangiovese, Cabernet Sauvignon, and Merlot weave together with finesse, each adding its own distinctive character. Pairing Modus can be enjoyed on its own, or with a broad range of bold dishes such as steak, pastas with Bolognese sauce, or ossobuco. – Ruffino