Rosso Toscano I.G.T.

Sangiovese

Total area 5.5 hectares to organic methods with 4,500 plants per hectare grown espalier with spurred cordon pruning

60 quintals per hectare

Manual in late September

Fermentation and maceration for 25 days in stainless steel tanks. Following malolactic fermentation and aging in oak barrels for 9 months

In the bottle for 9 months

13,50% vol