100% Sangiovese
Vinification: The grapes are gently cold pressed in absence of oxygen and then fermented at a controlled temperature. After about six months the wine is bottled with prise de mousse for the secondary fermentation. After 2 years make the remuage for two months and then the wine is disgorged and filled up with a liqueur d’expédition.
| Grape sorts | 100% Sangiovese |
|---|---|
| Bottles produced | 2,000 |
| Soil composition | marl, sandstone known as alberese |
| Average vineyard altitude | 450 meters above sea level |
| Vinification | The selected grapes are de-stemmed and softly pressed at a low temperature, fermentation is at a controlled temperature |
| Available bottle sizes | Available bottle sizes |
| Total acidity | g/l 7.2 |
96% Sangiovese, 4% Chardonnay;
In primavera, il nuovo vino viene imbottigliato con una miscela di zuccheri e lieviti selezionati, poi subisce la fermentazione secondaria. Dopo 24 mesi di fermentazione e maturazione, il vino viene sboccato e poi riempito con un liqueur d’expédition. Dopo un ulteriore minimo di 3 mesi di invecchiamento, il vino è pronto.
The selected grapes are de-stemmed and softly pressed at a low temperature, fermentation is at a controlled temperature.
In spring, the new wine is bottled with a blend of selected sugars and yeasts and then undergoes a secondary fermentation. After 30 months of fermentation and maturation, the wine is disgorged and then filled with a liqueur d’expédition. After further 3 months of aging in the bottle, the wine is ready.
perfect as an aperitif, as well as in combination with shellfish, raw fish, molluscs, fish first courses, fresh cheeses.
