Descrizione
The wine is produced from a rigorous wine selection of the best Sangiovese grapes we have in our wine farm on the harvest day. Then we had 10% Cabernet Sauvignon, which is made separately in order to achieve this wine quality. Grapes are harvested by hand during the first ten days of October and put in steel tanks to ferment at 28 degrees, with no selected yeasts, for three weeks. At the racking off the wine is put in new or second-use French tonneaux of Allier for the malolactic fermentation with no bacterial inoculation and it stays there for a period of 12 months. The wine is bottled in December.
Recensioni
Ancora non ci sono recensioni.