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Grapes: 100% Sangiovese (clone from a Montalcino vineyard).
Yield: 4 tonnes/hectare (35 hl/hectare).
Fermentation: in stainless steel tank for 7 days promoted by indigenous yeasts.
Malolactic: in barrels immediately after the fermentation.
Maturation: 10 months in old French oak barriques.
Alcohol level: 13,5% vol.
Bottles produced: 35.200.