Description
Grapes: Sangiovese
Average age of the vineyards: 20 years
Composition soil: medium clay, sandy with small chalk deposits
Harvest period: end of September - beginning of October
Vinification: The grapes are pressed within 3 hours of harvesting, and the must is then kept at 0 C for 3 days, after which the temperature is gradually raised to 16 C. The entire fermentation process takes place in contact with the lees to maximize automatic extraction. 10% of the product is fermented in barriques to achieve greater complexity.
Maturation: Brief aging in stainless steel before bottling.
Alcohol: 12.5%
