About this wine
Vineyard and terroir
The Sangiovese and Merlot are grown in the estate’s vineyards in Tuscany. The Livernano winery stands at 600 m above sea level.
Vinification
The grapes are harvested in mid-October and fermented in temperature-controlled stainless-steel tanks. Malolactic fermentation takes place in 35 L tonneaux.
Ageing
The wine matures for 12 months in barriques, followed by six months in bottle in the winery’s cellars.
Label / history
The Livernano estate was abandoned after the Second World War and fully restored by its owners in 1990. Winemaking is overseen by oenologist Stefano Chioccioli, with Remigio Bordini as agronomist; the estate works with nine grape varieties.
