VINIFICATION

The carefully selected grapes are harvested manually when perfectly ripe, after a delicate destemming, the grapes are softly pressed and vinified in containers at a controlled temperature. The fermentation is carried out by the yeasts naturally present on the grapes and the contact with the skins is prolonged for about 4 weeks, during which daily pumping over is carried out with the aim of extracting the noble substances contained in the skins. Once the skins and the wine have been separated, the malolactic fermentation begins, which occurs spontaneously, partly in steel and partly in barriques. The individual varieties are then refined for about 16-18 months in French oak barriques. The wine is not subjected to clarification or stabilization to maintain its organoleptic characteristics unaltered. It is then bottled and subjected to further refining for at least 6 months before being released on the market.
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TASTING NOTES
A wine with a typical intense ruby ??red color. On the nose, notes of ripe red fruits, sweet spices and tobacco stand out. On the palate it is well structured, enveloping and with a pleasant fruity aftertaste that gives it pleasantness of drink and persistence, an elegant wine, with excellent structure and complexity of taste.

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?DENOMINATION

IGT TOSCANA ROSSO

REGION

Tuscany

GRAPE VARIETY

Cabernet Franc, Cabernet Sauvignon and Merlot

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WINEMAKER

Emiliano Falsini

SOILS

Stone-rich soils for Cabernet Franc and Cabernet Sauvignon, with an excellent presence of clay for Merlot.

HARVEST PERIOD

Early September for Merlot, late September for Cabernet Franc, early October for Cabernet Sauvignon

AGEING

French oak barriques for 18 months and 4 months in Terracotta amphorae

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ELEVATION
Bottle for at least 6 months in the Impruneta filter tunnel

SERVING TEMPERATURE
15-16°C

ALC VOL
14.5% VOL

AGEING POTENTIAL
15-20 years

YEAR ON THE MARKET
2020