Sangiovese

A bright ruby red color, with notes of plum, cherry, and wild violets. A lovely wine with soft tannins, it goes well with meat-based appetizers, cold cuts, pasta with meat sauce, and roasted or grilled meats.

First year of production 1999
Varietal composition Sangiovese
Exposure and altitude Various degrees of sun exposure and positions, predominantly facing southeast
Soil composition Pliocene clays and volcanic soil
Cultivation system Guyot and spurred cordon, over 3300 vines per hectare
Average age of productive vines 20 years
Yield per hectare 9500 Kg
Time of harvest From the end of September through October
Maceration In stainless steel tanks
Fermentation temperature A controlled temperature of 25°C
Duration of fermentation Two weeks
Malolactic fermentation
Completed
Mode and duration of ageing At least four months in steel tanks and at least four months in the bottle
Serving temperature 14-16°C

 

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