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


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