Description
85% Sangiovese, with Canaiolo and other indigenous red grapes from the estate. The harvest takes place between the end of September and the first two weeks of October. Following a soft pressing of the grapes, the must macerates on the skins for three weeks, with frequent pumping over the cap. Fermented with native yeasts and aged in vitrified cement tanks, the wines undergo further aging in bottle for 4-5 months before release.
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