IL Borro Toscana Rosso

Il Borro is the namesake and flagship wine produced on the estate.  It is vinified from a trio of 50% Merlot, 35% Cabernet Sauvignon, and 15% Syrah planted to the best vineyard parcels on the vast property.  Vine density in these plots is 4500 per hectare at an average altitude of 300m above sea level.  The high altitude sites create the perfect ripening environment for the Toscani versions of these traditional French varietals.   Here the grapes enjoy early and daylong warm sun from full exposure vineyards offset by the cooling high elevation Mediterranean offshore winds.

Each varietal is harvested and vinified separately with the final cuvee being arrived at from a selection of the cellared barrels. During the first day fermentation a 10% - 20% of the juice is removed to insure a concentrated and full-flavored wine. Maceration lasts 22 days in temperature controlled stainless steel tanks and then a 10 day alcoholic fermentation is followed by decanting in to large old oak casks to settle and clarify before being racked into new Allier barriques.

Once in barrique the wine rests for 18 months before being filtered, then bottled and refined for another 8 months before being released on the market.