Description
Colle Val d’Elsa vineyards
Red Clay Soil
Guyot method
Sangiovese and other grape varieties
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
