DATA SHEET:
Production area: Cervognano
Vineyard altitude: 350 meters above sea level
Grapes: Sangiovese (Prugnolo Gentile) 100%
Training system: Double Guyot and Cordon
balanced bilateral spurred
Grape production per H: 50 quintals/ha
Harvest Period: Second week of October
Winemaking techniques: Long maceration on the
pomace with intense initial pumping over and punching down, long
static quiescence in the final phase, controlled temperature
a maximum of 30°C
Aging: 24 months in wood (60% in oak
25 hl Slavonia, 40% in small French oak barrels)
Bottle aging: 6 months minimum
Main analytical data:
Alcohol content 13.50/14.50% Vol
Total acidity 5.40
Residual sugars 1.45