PRODUCT INFORMATION
Vinification: In terracotta amphorae of 300 and 500 liters. Almost no sulfites added. Natural fermentation in amphorae with native yeast. Manual “cap” plunging. As fermentation ends, the amphorae are sealed with the skins for about an 8-month long maceration.
Aging: After the skins removal, the wine will continue its aging in amphorae for another 6 months. Amphorae allow a similar microxygenation as barriques, avoiding reduction excesses but preventing barrique flavoring. The wine is naturally protected thanks to the extended contact with the skins without the use of sulphites.
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Italy, Tuscany |
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APPELLATION:
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Val d'Arno di Sopra DOC |
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GRAPES:
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Sangiovese |
CUSTOMER REVIEWS
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