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Vineyards: The vineyard selected for the Sangiovese devoted to Tuscanio Rosso is Sangiovese Lago. At 28 year of age, it is the estate’s oldest vineyard, with soil including clay and silt, and excellent exposure to the sun. As the first hill coming from the sea, it welcomes daily briny breezes.
Vinification and aging: Harvesting is done by hand in 15 kg crates, and the bunches are selected on a double sorting table before and after destemming, and in the end are subjected to a soft pressing. Alcohol fermentation takes place in stainless steel vats at temperatures between 20-28°C for one week, followed by maceration for a total of about 18 days. Maloactic fermentation began in steel vats, and is completed after transfer to tonneau and barriques (60% new). The wine stays in barriques at a controlled temperature for a period of about 15 months. After the first 12 months, assembly was performed; the wine was then poured back into the barriques, where it spent 3 more months.
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