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.
June 23 2017
James Suckling 2017 | 97/100 |
James Suckling 2017 | Top 100 Wines of 2017 |
Wine Spectator 2018 | 93/100 |