Harvest: From September 13th until October 14th.
Wine Making: Fermentation in vats with a 25 days long maceration at a temperature of around 30°C.
Refining : Thirty-four months in small and medium size French oak barrels inside our underground cellars at a costant temperature. After the bottling it was kept in the bottle for about two years inside a air – conditioned room.
Main analytical elements: Alcohol 14.00° - Total Acidity 5.50 – Dry Residue 31.00 – pH 3.5
Food Matching: Traditional Tuscan dishes, red meats, venison and seasoned cheeses.
Total production: 10.000 bottles each year
MATURING CAPACITY IN BOTTLE:
Villa Sant'Anna Cru Poldo 2006 Magnum 1,5 LT
80% Sangiovese and other complementary grapes 20%.