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