Blend of grapes

Vinification

During alcoholic fermentation and for all stages of production, no substance is used other than minimum quantities of sulphites (total sulfur in the bottled wine max 30 mg / l). The grapes are kept in pre-fermentation maceration for 2-3 days.

Subsequently the alcoholic fermentation arises spontaneously, usually in stainless steel vats, if it does not occur it is stimulated with a pumping over. In fermentation, 2 to 4 pumpovers are carried out per day.

At the end of fermentation, maceration on the skins follows which lasts as long as possible, accompanied by daily punching down in a variable number depending on the needs of the wine. Its purpose is to ensure maximum extraction. The total duration of the liquid's stay on the skins varies from about 25 to 60 days, therefore in relation to the condition of the skins. The racking is done by hand. Malolactic fermentation occurs spontaneously, usually in concrete vats. The subsequent conservation continues in concrete vats.

Maturation and ageing

Maturation in concrete vats of about 90% of the mass, the remainder is refined in French oak barriques re-dried and retosted by the cooper in a very light and targeted way for our Sangiovese, barrique that we have been using for several years, precisely in order to limit the aromatic imprint of wood on wine. This is followed by the assembly and storage in concrete vats until bottling.

Bottling

The wine is first filtered with a large mesh, i.e. with a diameter of 10 microns or larger. The wine is then aged in the bottle for at least 6 months.

Expected production

1,500 bottles/year