About this wine
Vineyard and terroir
The Sangiovese and Merlot fruit comes from the estate’s vineyards in Tuscany. The winery is situated at 600 metres 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-litre tonneaux.
Ageing
The wine matures for 16 months in barriques, followed by six months in bottle in the winery’s cellars.
Label / history
Abandoned after the Second World War, the Livernano estate was fully restored by its owners in 1990. Winemaking is overseen by oenologist Stefano Chioccioli, with Remigio Bordini as agronomist.
