|Composition of the land
||Soil type is part clay, part Bolgheri conglomerate and sandy warmer soils for Syrah.
||10th of September to 9th October.
||Grapes were strictly sorted on a vibrating belt at the cellar. They were then de-stemmed and soft crushed. Fermentation took place for 14 to 21 days at 25-28°C. 10 % of the wine underwent malolactic fermentation in oak barrels, the remainder in stainless steel.
||40% of the wine was aged for 4 months in used French oak barrels.
||Price Campo di Sasso Insoglio del Cinghiale 2018 € 16.60