Rosso Toscano I.G.T.
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
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