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100% Sangiovese from estate-owned vineyards in Castelnuovo dell’Abate.
Vinification: Rover vats and with spontaneous fermentation at controlled temperature. Maceration on the skins for long periods and malolactic fermentation in wood. Variable pumpovers and delestages, aimed at extracting only the noble film components.
Maturation: 36 months with peaks of 40 months in French and Slavonian oak barrels with small passages in Barrique.