100% Sangiovese
Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200- kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.
18 months in 500-litre tonneaus of which 30% new and 70% second passage.
July 28, 2017
James Suckling 2019 | 98/100 |
Wine Spectator 2019 | 92/100 |