Wine Information
VARIETY:
Sangiovese 100%
YIELD/HECTARE:
35 hl/ha (2.00 Tons/Acres)
HARVEST PERIOD:
First week of October
VINEYARD PRACTICES:
Manual
FERMENTATION VATS:
Stainless steel
FERMENTATION TEMPERATURE:
30° (86° Fahrenheit)
ALCOHOL BY VOLUME:
14,5%
LENGTH OF FERMENTATION:
12 days
LENGTH OF MACERATION ON THE SKINS:
32 days
MALOLACTIC FERMENTATION:
Immediately done after the alcoholic fermentation
MATURATION METH...