Questo vino
Vineyard and terroir
The Sangiovese Grosso grows at 300–350 m above sea level in vineyards with an excellent microclimate and porous tuff soils, which favour full ripening of the grapes.
Vinification
Made by traditional methods. The grapes are picked by hand into small plastic crates to keep them intact and undamaged. After crushing and pressing, the must ferments for 18 days at 28–30 °C in stainless steel tanks and enamel-lined concrete vats. The cap of grape solids that rises to the surface is stirred by hand during fermentation to extract as much colour, aroma and flavour as possible. Malolactic fermentation follows, and the wine is clarified without filtration by decanting.
Ageing
The wine rests in steel tanks for 8–10 months, which lets flavours and aromas settle, then spends at least 2 months in bottle after bottling.
Tasting profile
A classic dry red with a rich yet smooth, refreshing taste and a bright, fruity aroma. The structure is harmonious and the body full.
