IGT Toscana Rosso

The wine is fermented in small, 1100L. food-grade plastic

containers and stainless steel tanks.

Wild yeast fermentation and subsequent maceration

last, on average, 5 to 6 weeks.

Between 0 and 30% whole clusters (non-destemmed grapes)

are used, the percentage changing according to the vineyard

and the ripeness of the stems. At the end of fermentation/maceration

each ferment is pressed out separately into stainless steel tanks

where it settles for 2 to 3 days before being racked into tanks,

barriques and tonneaux (10% new)and aged for up to 16 months


Grapes: 90% Sangiovese 10% Ciliegiolo
Vineyards: Valdonica – Sassofortino
Production: 6650 bottles
Aging: 18 months in oak barrels (medium toast)
Refining: 12 months in bottle
Drink Through: 6 years
Service Temperature: 16-18 degrees
Closure: Screw Cap
Alcohol: 13,50%
Dry Extract: 28,60 g/l
Ph: 3,78
Total Acidity: 6,80 g/l