Sangiovese - Insights
Soil Mainly sandy with presence of magnesium and silicium.
Average vineyards age 16 years
Altitude 180 mt a.s.l.
Training system Guyot
Vine stocks per ha 5500
Yield per ha in Kg 5000
Average year production 3.000 bottles/year
Vinification The grapes were produced in respect of the organic certification, with biodynamic methods. Manual harvest in 15 Kg perforated plastic boxes. Crushing and destemming, fermentation with indigenous yeasts, skin maceration at 28/30° C for fifteen days, malolactic fermentation in stainless steel vats
Maturing The wine is aged for 16 months in stainless steel, then left to rest in the natural cold throughout the winter months to achieve tartaric stabilization; it is bottled in the summer.
Bottle ageing At least 6 months