Blend of grapes

Sangiovese and Merlot

Vinification

Andabè is a blend of Sangiovese and Merlot. The harvest is brought forward for both grape varieties in order to obtain grapes with marked fruit and floral aromas and a good level of acidity, which is useful for the production of a rosé wine. The two varieties are harvested at different times, according to the ideal moment for each one.

Upon arrival at the winery, the grapes are destemmed and placed in the press. Pressing takes place on the day of harvest, and skin contact lasts only a few hours. This short contact with the skins serves to preserve fresh and immediate aromas while limiting the extraction of colour and structure from the skins.

In the following days, once clarification has taken place, the must is racked off its lees and left to begin spontaneous fermentation.

Fermentation takes place in stainless steel tanks at low temperatures. At the end of fermentation, the wine is racked again and left to undergo malolactic fermentation. At the end of malolactic fermentation, the wine is racked once more and begins its ageing period in concrete and/or stainless steel vessels.

Maturation and ageing

In steel and cement vats until the bottling stage.