Maremma Toscana Rosso DOC

Saragio represents a barrel selection of the best Sangovese.

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

containers. Wild yeast fermentation and subsequent maceration

last, on average, 5 to 6 weeks. The wine is punched down by

hand and not pumped, between 2 to 3 times a day depending

on the stage of fermentation. Between 10 and 50%

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 overnight,

before being racked into barriques(15% new) and aged for up to

18 months.


Grapes: 100% Sangiovese
Vineyards: Valdonica – Sassofortino
Production: 6500 bottles
Aging: 18 months in oak barrels (medium toast)
Refining: 18 months in bottle
Drink Through: 8 years
Service Temperature: 17-19 degress
Closure: Natural Cork
Alcohol: 14,50%
Dry Extract: 27,00 g/l
Ph: 3,80
Total Acidity: 5,80 g/l