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Tenuta di Biserno
2006 Insoglio del Cinghiale |
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| Insoglio del Cinghiale is the foundation wine of Tenuta di Biserno. Its name was inspired by one of the well-known works of Eugenio Cecconi, “La caccia al cinghiale nel padule di Burano,” which means, “the boar shooting in the Burano marsh.” Cecconi, a celebrated Italian post-impressionist, was a personal friend of Lodovico Antinori’s grandfather, Piero Antinori. Cinghiale is especially meaningful to Tuscans because it has been a staple in the Tuscan diet for centuries, and, not surprisingly, a wonderful match for the rich, robust taste of Insoglio del Cinghiale. |
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| The grapes for Insolgio del Cinghiale are harvested from parcels planted between 2002 and 2004 using high density spacing of 6,500 vines per hectare (2,631 vines per acre). Among the parcels is the warmest site on the estate, where Syrah is grown in well-drained sandy soil. The remaining parcels of Bordeaux varietals dedicated to Insoglio have soils consisting of clay and Bolgheri conglomerate. Row orientation in all the parcels is east to west to allow the sea breezes to aerate the vines, keeping the grapes clean and dry. The vines are trained using unilateral cordon and are spur pruned. |
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| The 2006 harvest started at the end of August, continuing into September. All harvesting is by hand into 35-pound bins. |
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Grapes are sorted on a vibrating belt in the cellar, de-stemmed and soft-crushed. Fermentation takes place in stainless steel tanks for 21 days at 50°F. Ten percent of the wine undergoes malolactic fermentation in used French oak barrels and the remainder in stainless steel.
Aging: 50 percent of the wine is aged for three to four months in a small amount of new and predominantly one-year-old French oak barrels; the remaining wine is aged in stainless steel tanks. |
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| Concentrated ruby color with purple hues. The nose is intensely fruity with a hint of spicy oak. The palate is balanced and harmonious, with rich fruit and a good backbone of tannins. Insoglio del Cinghiale will gain in complexity as it matures in bottle. |
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Varietal Composition: 35% Syrah, 30% Cabernet Franc, 30% Merlot, 5% Petit Verdot
Production: 15,000 cases
(12/750ml)
Cases Imported: 3,450
Alcohol: 14.0%
TA: 4.8g/L
pH: 3.8
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