||75% Cabernet Sauvignon, 25% Petit Verdot
||Hand picked using crates.
||Alcoholic fermentation takes place in 45 hl steel vats at a controlled temperature of 26-30 °C for approximately two weeks, followed by 15 days of skin maceration. Malolactic fermentation takes place in new 500 litre vats.
||In barriques for at least 12 months. Ageing in bottle for a variable period of time.
||Price Cipriana Bolgheri Superiore San Martino 2016 € 42.70