Description
100% Sangiovese from various vineyards, that we select carefully each vintage. The grapes were picked at the first half of September.
Short maceration on the skins, followed by a soft pressing of partly whole bunches, partly destemmed grapes, followed by racking off of the must. Fermentation took place with the use of pied de cuve.
Pied de cuve is the process by which a small batch of grapes is pre-harvested and used for preparing a vineyard-specific natural yeast, which becomes the “base stock” for fermentation when the main batch of grapes is harvested one week late
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