Our no sulfites added wine is produced completely with Sangiovese grapes.
The grapes were harvested by hand the 25 th of September and fermented in steel tanks for 30 day without any yeasts or fermentation activator. After that we put the wine in 25 hl oak barrels for 6 months.
Once it’s bottled the wine with no sulfites added will gain a maturation which will lead to a natural evolution of taste and aroma.
SOIL: The soil is mixed, tending towards clay with a good presence of skeleton, averagely fertile.
COMPOSITION: produced mainly from Sangiovese grapes
TRAINING METHOD: In the vineyards we use the technique of Gouyot, with a density of approximately 5.000 plants per hectare.
HARVEST PERIOD: the grapes are harvested by hand, usually around the end of September.
FERMENTATION AND MACERATION : During the fermentation period which occurs at a controlled temperature of approximately 28/30 deg., soft pressing are performed to gently extract the polyphenols from the grape skins. Fermentation lasts around 30 days.
AGEING : the wine is placed in barriques (225 lt.) for 6 months. Our intention is to maintain clear the primary aromas of the grapes.
COLOR : Ruby red, robust and full bodied.
AROMA:Intense and long lasting, with a fruity and floral note.
TASTE: warm, smooth, fruity,with a continuous evolution.
COMMENTS: Balanced wine which is at its best from 2/4 years after harvesting.
FOOD PAIRING: This wine goes well with any kind of food: important and rich first courses, from pasta with meat sauces to baked lasagna, but it is at its best served with all meat second courses , from grilled meat (the typical Florentine T-boned steak) to roasts. The tannin in the wine contrasts well with the succulence of the meat, while the alcohol cleans the palate of its fats and strong taste of the meat.
Alcohol level : 14,50 % Vol. Residual sugar : 2 g/l Total extract : 30 g/l Total acidity : 5,2 g/l
