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Wine Information
Vinification
Harvesting was early for two varieties—September 23 for Merlot and October 9 for Sangiovese—and the total crop was 130 quintals (14.3 tons). Fermentation occurred regularly at temperatures between 30 and 33°C. (86-91°F.). The wine was constantly pumped over the cap throughout fermentation and maceration, which lasted 25 days, somewhat less than the average period. The processes assured extraction of polyphenols of excellent quali...
