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Val di Cornia Doc Link to product report Suvereto, San Vincenzo, Sassetta and Campiglia Marittima are some of the localities in the province of Leghorn where, besides Monteverdi in the province of Pisa, the wines of the controlled denomination of origin Val di Cornia are produced. This denomination, created in 1989, includes various types of wine such as White, Red, Rosé, Ansonica, Cabernet Sauvignon, Ciliegiolo, Merlot, Sangiovese, Vermentino, Passito Aleatico, Passito Ansonica, Suvereto, Suvereto Cabernet Sauvignon, Suvereto Merlot and Suvereto Sangiovese. How it is consumed White Val di Cornia Bianco goes well with panzanella, marzolino, rice soups, anchovy pie; Leghorn-style mullet or stewed octopus. It should be savoured at 6-8°C in flutes. The Red wine instead is perfect with white meats, Florentine-style meatloaf, rabbit, beans al fiasco and scottiglia. It should be served in bordeaux wineglasses at 16-18°C. The Rosé type is ideal with the traditional Tuscan dishes such as panzanella, Tuscan-style croutons, Colonnata lard, buristo, Tuscan caciotta cheese, lentil soup, beans and marinade eel. It should be served in medium size wide tulip shaped glasses at 12-14°C. How it is conserved For the correct conservation of these controlled denomination of origin wines the bottles should be stored horizontally on wooden shelves, in the dark, at a constant temperature of 10-15°C. To prevent the corks from drying it is also important that humidity be in the range of 70-75%. How it is produced In the production of the White wine (white winemaking method) the juice is immediately extracted from the fruit, so that fermentation only involves the liquid part, but recently innovative techniques of cold or film maceration are being adopted which aim at having the primary aromatic substances contained in the peel pass into the must. Frequently pressing is of the whole grape, when not previously pressed, to separate the must from the solid parts, reducing laceration of the peel to a minimum. After pressing the must is filtered, the particles in suspension removed, sulphur dioxide added and the must is fermented at no more than 20°C. Finally the wine is drawn from the vats and decanted to clear it. After decanting the product is ready for bottling.
In the production process of the Red wine fermentation of the must is with the marc (composed of the solid parts of the grape, peel and stalks), that during this phase releases part of the substances contained in it. The grapes are pressed and mostly the stalks removed, then the must is fermented and macerated in special containers. The latter operations are essential in the winemaking process. The phases that follow are the drawing from the vats, which allows the marc to be separated from the must and the flower of the wine obtained, decanting to eliminate other solid substances, refinement and ageing. At the end of this period the wine is bottled.
The production of the Rosé wine applies a white method of fermentation of the red grapes, i.e. without maceration of the marc but only a brief contact of the white fermented must with it. This being a form of winemaking used to obtain fine wines, stalk removing presses are required that delicately handle the grapes; the must so obtained is placed in special containers in which it undergoes a very brief maceration. At the end of these processes the flower of the wine is separated from the marc and decanted, to separate the liquid part from the dregs and eliminate the other solid substances, stabilised and bottled. Product report
| Categories | The controlled denomination of origin Val di Cornia is produced in the White, Red (also Superior and Reserve), Rosé, Ansonica, Cabernet Sauvignon (also Superior and Reserve), Ciliegiolo, Merlot (also Superior and Reserve), Sangiovese (also Superior and Reserve), Vermentino, Passito Aleatico, Passito Ansonica, Suvereto, Suvereto Cabernet Sauvignon, Suvereto Merlot and Suvereto Sangiovese types |
| Description | White Val di Cornia Doc is obtained from at least 50% of Tuscan Trebbiano grapes, a maximum of 50% of White Vermentino with the eventual addition (maximum 20%) of other local white grapes; the Red wine is produced from at least 50% of Sangiovese grapes and with a maximum of 50% of Cabernet Sauvignon and Merlot, to which 20% of other local red grapes may be added; the Rosé wine is obtained from the same grapes as the Red |
| Characteristics | White Val di Cornia Bianco presents a brilliantly clear straw yellow colour, a delicate, more or less fruity fragrance; the flavour is dry and fresh; the minimum alcoholic content is 11°; the Red wine presents a brilliantly clear intense ruby red colour; a winey and delicate fragrance; the flavour is dry, velvety, harmonious and full-bodied; the minimum alcoholic content is 12°; the Rosé wine has a pink, soft pink colour; a winey, delicate, more or less fruity fragrance; the flavour is dry, fresh and pleasing; the minimum alcoholic content is 11° |
| Production zone | The area of production of the controlled denomination of origin Val di Cornia includes the municipalities of Campiglia Marittima, Piombino, San Vincenzo, Suvereto, Sassetta and Monteverdi Marittimo, in the provinces of Leghorn and Pisa; for all the wines one of the following geographic indications is compulsory (subareas): Campiglia Marittima, Suvereto, San Vincenzo or Piombino |
| Present on market | All year round |
| Normative references | The controlled denomination of origin Val di Cornia was recognised by Decree of the President of the Republic dated 25.11.1989 published in the Official Gazette of 16.07.1990 |
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