arnaio
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
VALDONICA ONLINE SHOP: https://buy.valdonica.com/
Specifications
| 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 |
