The year 2004 was characterized by a normal weather pattern. Thanks to the abundant precipitation in May the terrains were able to store a substantial reserve of water which was released gradually during the summer and assured perfect ripening of the grapes.

The harvest started during the first week of October and it was positively influenced by great variation in temperatures between night and day (about 13°-15°C) which helped the maintenance of the aromatic components.

The grapes picked were healthy and with a balanced sugar concentration.

The fermentation lasted 19 days for Canaiolo and 25 days for Sangiovese. After malolactic fermentation ended the wine was refined in French (Allier) barriques (1/3 new, 1/3 one year, 1/3 two year) for 20 months.

The wine was bottled in August 2006. We produced 15.500 bottles of Terrine 2004

Colour: Brillant ruby red.

Fragrance: Fragrance: splendid aromas of blackberry and currant, mild spices.

Taste: Spicy, elegant with silky tannins and a delicious finish

Blending: Sangiovese 50%, Canaiolo 50%

Alcohol: 13.50%

Volatile Acidity: 0.55 gr/l.

Total Acidity: 5.58 gr/l.

Dry content: 27,90 gr/l

1. ‣Solimpia
   IGT Rosso di Toscana

1. ‣Chianti Classico

1. ‣Chianti Classico Riserva Torre a destra

1. ‣1596 1996
   IGT Rosso di Toscana

1. ‣Terrine
   IGT Rosso di Toscana

1. ‣paneretta@paneretta.it

Castello della Paneretta

strada della Paneretta 35

50021 Barberino Val d’Elsa,

Monsanto, Firenze.

tel. ++39055 8059003

fax ++39055 8059024

1. ‣Vin Santo

1. ‣400 years of history

1. ‣The soils of Paneretta

1. ‣Photo Gallery

1. ‣Chianti Classico Riserva

1. ‣Olive Oil

1. ‣Harvest Video

Falstaff
93 points

L’Espresso

17/20

Gambero Rosso
Due bicchieri