Classification : D.O.C.G
Soil: Clayey Soil
Trellising system: Espalier with spur pruned
Yield (hl/ha) :35-40
Produced bottles :22.000
Date of harvest: 11- 18.10.2008
Fermentation tanks: Stainless steel tanks, wood fermentation vessel with pusher system
Pomace-Maceration and time: 30 days
Temp. of fermentation: maximal 29° Celsius
Mode of extraction: Pumping over, déléstageund punch down
Type of yeast: Spontaneous fermentations with natural yeast
Ageing: First year 30-40% in 500l tonneaux, rest in big wood, totally 3 years wood ageing.
Date of bottling: 27.07.2012
Full body, with full, chewy tannins and a ripe fruit, such as blackberries and cherries, chocolate and spice undertone, with a very long and dense finish. - a true representative of Sangiovese Grosso.