The Plenum is a melange of European Community wines. The selection Plenum Quartus is a blend of 50% Dievole’s Sangiovese grape and 50% of Touringa Franca, an native Portugal vine. In order to obtain the best quality these grapes have been harvested by hand in baskets.
Agrarian aspects
Sangiovese
Altitude: 300-420 mt
Exposure: south, south-west.
Soil: galestro, marl, alberese and calcareous.
Training method: cordon spur
Vineyard density: average of 5.500 plants per hectare
Age of vineyard: 5-20 years
Yield / ha: 45 q.al.
Average production of one plant: 0,8 kg.
Harvest time: mid October
Touriga Franca
Altitude: 300-350 mt.
Exposure: south, south-west.
Soil: marl, clay and sandy.
Training method: cordon spur
Vineyard density: average of 5.500 plants per hectare
Age of vineyard: 8 years
Yield / ha: 45 q.li
Average production of one plant: 0,8 kg
Period of harvest: beginning of October
Alcohol level: 13.5%
Acidity (g/l): 5,6
Residual sugar (g/l): 1,8
Total Extract: 33
Ageing
We keep the wine in 1st, 2nd and 3rd year French and American Barriques for about 12 months. The bottle ageing is for about 12 months.
Vinification
The maceration is made in oak Vat-casks of 8000 lt. for 15-20 days. The pre-maceration is made for 3 days at 5°. The maceration continue until 28-30°. The post-maceration is for a week at 28-30°. The malo lactic fermentation occurs spontaneously.
Description
Colour: intense ruby deep and concentrate
Fragrance: fruity with plum, juniper and spicy highlights.
Taste: dry, full body, tannic, soft and persistent
Serving suggestion: grill meat, seasoned cheeses and risotto
Serving Temperature: 18°C – to open two hours before consuming.
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