||5% Canaiolo Nero, 95% Sangiovese
||From 28/09 / to 12/10/2010. Harvesting is done manually.
||Time of fermentation and maceration on the skins: 13 days during which they perform a variety of repassing.
||Drawing off following the pressing of the pomace in a horizontal press and grilled returns to his wine.The malolactic fermentation is favored by the heating of the room in which they stop the wines. ransferred several times (sfecciature) matures in barrels, oak barrels and barriques for 10-12 months.
||Once bottled, ages 6 months before being sold.