GRAPE VARIETY Sangiovese

Guyot BREEDING

SOIL Sandy limestone with silt

HARVEST PERIOD First ten days of October

YIELD PER HECTARE 40 quintals.

WINEMAKING
Maceration on the skins for 18/22 days. Alcoholic fermentation in 1500/2500 liter conical oak vats and malolactic fermentation in 1000 liter oak barrels. Aging for 12/14 months in 1000 liter oak barrels and 20 months in the bottle.

CHARACTER
Our most important wine has a ruby ??red color with excellent liveliness and brightness to the eye. Captures the nose with nuances of fruits in alcohol, sweet tobacco and precious woods. On the palate it is firm and delicate at the same time with virile but silky tannins and a very persistent finish with balsamic and spicy notes.