Low sulfite, traditional dry red wine, Merlot and Sangiovese fermented with skins, without seeds, but with stems, this wine then undergoes a double fermentation process thanks to the traditional ‘Tuscan regime’ process and is then aged in Italian oak vats and barriques.
It rests about two months on the skins and 10 months in barrels.
Alcohol: 14 %
Fermented: 2 months with skins and 40% stems, without seeds
Double fermentation process thanks to the traditional ‘Tuscan regime’ process
Aged: in Italian oak vats and barriques
Harvest: last ten days of September to the beginning of October
Deep color, spicy and dense body.
Soil: Pleistocenic clay and sand
Vineyard altitude: 150 meters above sea level
Age of vineyards: 12 years old
Production: 2500 bottles per year.
No herbicides or pesticides are used in the vineyard.
Fertilized with organic fertilizers. Organic certified
No animal products are used.