Sangiovese, Canaiolo e Colorino
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WINEGROWING CHARACTERISTICS: The vines are trained using the Guyot and spurred cordon techniques, the soils are clay-loam. The bunches are thinned in August.
GRAPE YIELD/Ha: 5-6 tons of grapes per hectare.
GRAPE HARVEST: October.
The grapes are harvested by hand into crates.
VINIFICATION: Alcoholic fermentation takes place at 28°C with daily delestage. The maceration phase varies in duration from year to year.
AGEING: 6 months in small oak barrels.
BOTTLE AGEING: 6 months.
ALCOHOL CONTENT: 13% Vol
TASTING: It offers the nose delicate aromas of sour black cherries, violet, currants and strawberries. Smooth, balanced and full on the palate.
SERVING SUGGESTIONS: First courses with meat sauces and meat-based main courses, barbecues and mature cheeses.
SERVING TEMPERATURE: 16°C
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