IGT Toscana Rosso

The wine is fermented in stainless steel tanks. Wild yeast fermentation and subsequent maceration last 2 to 3 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 before being racked into tanks – with minimal barriques time – and aged for up to 10 months

Clear, quite polished predominantly red berry nose with nutty hints and a hint of rosemary. Tart fruit, again with ethereal and slightly resinous herbal notes reminiscent of rosemary, nutty tones on the palate, fine sandy tannin and some bite, noticeable alcohol, some persistence, good to very good finish.



Grapes: 90% Sangiovese 10% Ciliegiolo
Vineyards: Valdonica – Sassofortino
Production: 7000 bottles
Aging: 10 months in stainless steal & maximum 6 months in oak barrels (second filling))
Refining: Minimum 6 months in bottle
Drink Through: 6 years
Service Temperature: 16-18 degrees
Closure: Cork
Alcohol: 13,50%
Dry Extract: 28,60 g/l
Ph: 3,78
Total Acidity: 6,80 g/l