Winery: Col di Lamo
Grape variety: Sangiovese, Cabernet Sauvignon
Region/region: Montalcino (Tuscany)
Type: Dry red wine
Soil: Mix of sand and clay
Closure: Natural cork
Serving temperature: 16-18° C
Lay-up potential: Long shelf life but no data available yet
Lamo is the only Igt produced at the winery and is made with Sangiovese (70%) and Cabernet Sauvignon (30%) grapes from different vintages. The vineyards are located at an altitude of 280 meters above sea level on a clayey soil rich in calcareous skeleton. The training system is Guyot. Vinification takes place through a long maceration on the skins with frequent pumping over at a maximum temperature of 33 degrees Celsius. Maturation in small 225-liter French oak barrels lasts 30 months; subsequent refinement in bottle is 4 months
The color is deep ruby red with garnet hues.
The aroma is intense and complex, pleasantly fruity and well softened by the barrels used for aging.
On the palate it shows significant structure, but overall it is soft and convincing with a long-lasting finish.
The Lamo pairs nicely with game meats such as venison and rabbit.
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