The Story
GRAPES: Sangiovese
POSITION: Between 300 and 400 metres above sea level
TRAINING SYSTEM: Spurred cordon with 3-5 buds per cord
HARVEST: Late, early October, by hand
VINIFICATION PROCESS: 20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch-downs. Organic wine!
AGING: 12 months between Slavonian oak casks, French barriques and tonneaux of first and second use
PRODUCTION:...