Sangiovese grapes: The grapes after the dredging are kept for about 10 days to macerate in refrigerated vats and then are pressed by pressure.

The must acquires already from the first hours of fermentation a considerable amount of polyphenols that the skins release and an intense red color.

The image of the fermentation highlights it

Fermentation is done at a controlled temperature, 21/23C°, with the insertion of selected live yeasts (equivalent to sourdough for bread) effective for musts with a high concentration of fructose. Live yeast, as an alternative to dried yeast (powder), avoids the pollution of the must from the preservatives of the dried yeast itself, important to obtain a healthy wine.

During fermentation, the must/wine is oxygenated by taking the liquid from the bottom of the vat to inject it onto the suspended skins at the top of the vat itself (hat)

The aromas that are perceived during fermentation are bitter cherry, currant, black cherry.

After fermentation the wine remains on the yeasts (remained active) for about six months in vat and fourteen months in barriques before being bottled.

The organoleptic characteristics and color highlight the fatness of the wine, the important concentration of mineral salts.

The vine cultivated without fertilizers and herbicides, not assisted by irrigation, has metabolized from the silica-rich soil (sea sand) a refined tannic structure.

The very low dose of sulphites present in the bottle completes our style of conceiving the wine associated with drinkability.

The sustained alcohol content, the only preservative produced by nature, gives the wine a great longevity, over 30 years.

The aging gave the wine its own personality characterized by the ruby red color, a decisive acid base a refined tannic structure.

Intense nose, with aromas of cherry chocolate, berries, violet and a slight mineral note

NAME :IGT TOSCANA ROSSO

VINTAGE :2015

QUANTITY AVAILABLE: 5000 bottles

UVAGGIO: Sangiovese with small addition of syrah

GRAPES/STRAIN:about 0.9Kg with green selection of grapes

BREEDING: sapling

VINEYARD of 1996 50%: Stony soil with sil-sand-clay at 22 m.s.l.

VINEYARD of 1977 50%

WINEMAKING METHOD: Alcoholic fermentation at 21/23 °C

AGING: In oak barrels French 12 months

ACTUAL ALCOHOL: 14,00 %

PAIRING:it is recommended to combine with red meats and game

Does not contain allergens

Produced in Tuscany (Italy)