Description

Grape variety: 100 percent Sagrantino
Farming technique: cordon-train
Yield per hectare: 6 – 7 metric tons
Harvest: first half of October; hand harvest in 15 kg crates with selection of the bunch in the vineyard and selection of the berry in the winery
Vinification: in steel tanks and terracotta amphorae, maceration from 10 to 18 days depending on the level of extraction of the polyphenols, with pumping over and punching down
Aging: in French oak barrels with different levels of roasting for eighteen months, with monthly bâtonnage
Refinement: in the bottle for four months
Available bottle sizes: 750 ml, 1.5 l, 3 l