Tuscany: Il Borro Toscana IGT



50% Merlot, 35% Cabernet Sauvignon, 15% Syrah

Food pairing

Well-structured second courses of meat, aged cheeses, braised meat, braised cheek, stewed wild boar, Florentine steak.

The product

“Il Borro” has an intense ruby color, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. The taste is dry, with a good body and soft tannins, a good consistency, well integrated and persistent.


The vineyards have a density of 4500 plants per hectare and are all located at an average altitude of 300 meters above sea level. Following thinning at end of August, each plant produces a maximum of 1 kilo of grapes, thus 45 quintals of grapes per hectare, with a wine yield of 30 hl per hectare. The grapes are harvested and selected by hand, destemmed and pressed and sent on to the vinification tanks for natural grape fall. Each variety is vinified separately. During the first day of fermentation the wine undergoes a mild bloodletting of 10-20% in order to obtain from each kilo a wine half a liter of wine that serves to increase concentration. Maceration of the skins takes place for 22 days in steel vats at a controlled temperature of 28°C. Alcohol fermentation generally lasts 10 day. Immediately after racking the wine is placed in new Alliers oak barriques; during the first decanting, which takes place after malolactic fermentation, approximately during November, grape variety assembly of the 4 vines takes place. Ripening in barriques lasts 18 months after which time the wine is filtered and bottled. “Il Borro” is kept in the cellar for another 8 months for the final refinement in the bottle before being sold on the market.

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