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Grapes: 100% Sangiovese.
Yield: 6 tonnes/hectare.
Fermentation: grapes are destemmed and gently pressed. Juice decanted in refrigerated stainless steel tank. Fermentation started with indigenous yeasts (pied de cuve).
Maturation: 7 months in stainless steel.
Bâttonage: every week from October until March.
Magnums produced: 300.