Description
The wine, obtained from selected Sangiovese grapes from the Casavecchia, Sicelle and Sicellino vineyards, is strongly expressive of the territory to which it owes its origins.
Grape Variety: Sangiovese
Vineyard: estate vineyards of Casavecchia, Sicelle and Sicellino
Soil: limestone and clay with abundant skeletal grain
Altitude and exposure: from 400 to 450 metres. a.s.l .; South, East, NE and NW exposure
Average density: 4,800 plants per ha
Training method: Guyot, Spurred Cordon and Tuscan Arched-Cane
Vinification: spontaneous fermentation by means of indigenous yeasts in steel and cement vats. Skins resting for at least 20 days with repeated pump-overs and punch-downs
Ageing: Aged in small and medium-sized oak barrels for about a year, during which the malolactic fermentation takes place. Blended in cement vats and bottled, then aged in glass for at least three months
Production: 30.000 bottles
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