Wine & Oil
 Tuscan red wine


This wine conveys the production excellence of this terroir through the greatest Tuscan native grapes
Appellation: Toscana IGT
Grape variety: Sangiovese 60%, Colorino 10%, Pugnitello 15%, Canaiolo 5%, Malvasia 10%

Data sheet PDF

Characteristics of the production area

Altitude: 180 m asl
Soil type: Piacentine sea conglomerates and coarse cobblestone
Exposure: West, South West, and North East
Planting density: 5000 plants per hectare
Training system: Spur pruning system and Guyot
Average age of vineyards: 10 years

Winemaking and ageing

Yeld per hectare: 4.5/5.5 tons /ha
Harvesting period: from 7 to 20 September. Manual harvesting, de-stemming, fermentation with indigenous yeasts, at controlled temperature. Devatting after about 10 days of maceration. Malolactic fermentation and ageing on noble lees for 3 months Fermentation at controlled temperature to preserve the aromatic component to the maximum. Ageing on fine lees for 4 months. Further ageing in bottle for 2 months



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