Variety: 100% Sangiovese
Harvest: September 2016
Fermentation: in concrete vats with natural yeast
Aging: French barrique (225l) 15 months
Bottling: Feb 2018
Residual sugar: –
Acidity: 5,2 g/l
Production notes – The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again, grape by grape. The hand selected grapes are then gravity fed directly into the concrete vats. The fermentation and maceration processes take a total of 3 weeks maximising the extraction of character and complexity while keeping the tannins round and supple. After the fermentation stage the wine is drained and then the malolactic fermentation takes place. The wine is aged 15 months in French oak barrels.
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