Sangiovese syrah cabernet sauvignongrapes : The grapes after deraps are kept for about 7 days to macerate in chilled vats and then pressed by pressure.

The must already from the first hours of fermentation is colored red with shades of intense ribno red as per the images. The amount of polyphenols that the skins release and the refinement of the tannins give an elegant look to the wine that allows the combination with a multitude of food: soups, meat, cured meats and ham typical Tuscan, including pizza.

Fermentation is done at a controlled temperature, 21/23 C°, with the insertion of live yeasts (equivalent to sourdough for bread) effective for musts with a high concentration of fructose Live yeast avoids the pollution of must from preservatives of dried yeast: important to obtain a healthy wine and regular fermentation.

During fermentation, the must/wine is oxygenated by taking the liquid from the bottom of the vat and injecting it onto the suspended skins in the vat itself (hat)

The aromas that are perceived during fermentation are those of red berry fruit in particular cherry.

After fermentation the wine remains on the yeasts (remained active) for about six months in vitrified concrete vat before being bottled.

The organoleptic characteristics and color highlight the fatness of the wine, the important concentration of mineral salts.

The vine cultivated without fertilizers and herbicides, not assisted by irrigation, has metabolized from the silica-rich soil (sea sand) a refined tannic structure.

The very low dose of sulphites present in the bottle complete our style of conceiving wine associated with drinkability.

With an intense nose, with aromas of cherry and violet.

The sustained alcohol content, the only preservative produced by nature, gives the wine a longevity of over 10 years.

NAME: IGT TOSCANA ROSSO

VINTAGE: 2018

UVAGGIO: Assembly of Sangiovese, Syrah, Cabernet Sauvignon

GRAPES/STRAIN:about 1.2 kg with green selection of grapes

BREEDING: sapling

2001 VIGNA sangiovese: Soil with sileme-sand-clay at 22 m.s.l.

VINEYARD syrah 1966-2001

1977 VIGNA cabernet sauvignon

WINEMAKING METHOD: Alcoholic fermentation at 21/23 °C

REFINEMENT: In vitrified concrete tank and bottled at least 6 months

ACTUAL ALCOHOL: 13.50 %

SIZE: 6 bottles of 0.75 l

Does not contain allergens

Produced in Tuscany (Italy)