Harvest: From September 10th until September 29th
Wine Making: Fermentation in vats with a 20 days long maceration at a temperature of around 30°C.
Refining: Two years 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 one year inside a air – conditioned room.
Main analytical elements: Alcohol 14.00° - Total Acidity 5.20 – Dry Residue 31.50 – pH 3.5
Food Matching: Traditional Tuscan dishes, red meats, venison and seasoned cheeses.
Total Production: 26.000 bottles each year