Description

Colle Val d’Elsa vineyards
Red Clay Soil
Guyot method

Sangiovese 95% Canaiolo 5%

Careful handpcking of the best grapes.
Destemming and slow maceration of the grapes for 12-14 days in stainless steel tanks at a controlled temperature, not exceeding 30 ° C.
Maturation and spontaneous malolactic fermentation in concrete vats. The wine stays in the vats for 6 months in contact with the yeasts that are periodically placed in suspension (batonnages) .
Natural stabilisation in external tanks and, following organoleptic control, blending of the most suitable components. Light pre-bottling filtration.
Aging and refining in the bottle for at least 6 months.

Bright red colour

Light red fruit notes

Dry, sapid and fresh

Perfect for a charcuterie board

18° C

Bordolese 750 ml