Grape variety: Sangiovese, Merlot, Cabernet and native grape varieties
Farming technique: cordon-train
Yield per hectare: 8 metric tons
Harvest: end of September and 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 with temperature control, 10 to 18 days of maceration depending on the grape typology Aging: in steel tanks for eight months with fine lees subject to bâtonnage
Refinement: in the bottle for three months
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