GRAPE VARIETY’: 100% Sangiovese

ALTITUDE: 90 m s.l.m

SOIL: Medium mixture with a prevalence of clay

EXPOSURE: East / South East

SURFACE AREA: 0.90 hectares

SIXTH PLANT: 2.30 m X 0.70 m

PLANT DENSITY: 6211 plants per hectare

TRAINING SYSTEM: Spurred cordon

AVERAGE YIELD PER PLANT: 1.2 kg per plant

HARVEST PERIOD: late September / early October

HARVESTING METHOD: Manually

PRESSING: Soft

FERMENTATION: in vitrified cement vats in a controlled temperature. Maceration on the skins for 7 days with frequent pumping over and delestage.

FERMENTATION TEMPERATURE: 28°C

STORAGE: in vitrified cement vats

BOTTLE AGEING: for minimum two months

CHARACTERISTICS:

 On the nose this wine reveals notes of cherry, blackberry and red fruit.

In the mouth the entry is soft, round tannins hold up well the wine’s acidity and blend well with the  pleasant consistency.

We recommend leaving the wine to breath before serving at a temperature of 18°C.