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Grape variety: |
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100% Sangiovese |
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Location: |
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hill-lands, facing Southeast |
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Soil: |
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clay with average mixture and rich in rock fragments |
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Cultivation method: |
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Density: 7,800 vine trees per acre, spur-pruned. |
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Output per acre: |
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40 tons |
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Alcohol gradient: |
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14% |
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Wine-making method: |
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Brewed and fermented in steel vats with maceration of approx. 3 weeks.
Malolactic fermentation in 30 HL oak wood barrels.
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Ageing process: |
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36 months in Slavonia oak wood barrels (30 HL) |
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Refinement: |
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minimum 12 months in bottle before being sold on the market |
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Enologist: |
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Dott. Fabrizio Moltard |
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