The first harvest of our first wine! The grapes were harvested by hand at the end of September. Alcoholic fermentation using selected yeasts took place over approximately two weeks in stainless steel tanks, followed by malolactic fermentation. It matured for 14 months in 350- and 500-litre oak tonneaux, one third of which were first-use, one third second-use and one third third-use. It was aged in the bottle for at least 12 months. A small amount of Ancellotta – vinified separately – gives the colour a beautiful intensity.
Hand-picked between the last week of September and the first week of October, Sangiovese with a small percentage of Ancellotta. Alcoholic fermentation for about two weeks in stainless steel tanks with selected yeasts, followed by malolactic fermentation. Aged for 14 months in 350- and 500-litre oak tonneaux (half second passage and half third passage). Aged in the bottle for a minimum of 12 months.
The Sangiovese grapes are pressed with the utmost care and delicacy so that the pulp is extracted from the skins without releasing any colouring substances, resulting in alcoholic fermentation without maceration, which lasts for about two weeks. The entire process takes place at a controlled temperature to preserve the wine’s aromatic substances, and the wine is ready after a further three months of ageing in steel.
Blend of Tuscan varieties: Leccino, Pendolino, Leccio del Corno, Moraiolo.
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