Wine maker notes

Released for sale: Minimum two years and a half after vintage. Harvesting: Second half of October. Varietals: Sangiovese 90%, other grapes 10% Vinification: Temperature controlled fermentation in stainless steel tanks for 15-16 days at 28-30 °C. Malolactic fermentation is practised. Maturation: 18-20 months in small oak casks. Further bottle maturation for a minimum six months.