Method of cultivation: Organic
Harvest: Manual harvest of the grapes always in small crates. Harvest takes place around mid or late September for Sangiovese, while Merlot and Cabernet Franc between late September and early October.
Vinification: The bunches are de-stemmed and the grapes are checked and selected manually. After crushing, the grapes are dropped into stainless steel fermenters where alcoholic fermentation takes place at a controlled temperature for about 10 days.
Refinement: After racking the wines refine in a different way; Sangiovese in French tonneaux, Cabernet Franc in terracotta jars and Merlot in French barrique. Here they remain for at least 3 years, after which they are assembled for bottling, which takes place without filtration. It will remain in the bottle for at least 6 months before release.
Average production per year: 1,250 bottles
Sangiovese 70%, Cabernet Franc 20%, Merlot 10%
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