||The grapes were destemmed and pressed delicately as soon as they were picked and the must and skins went into stainless steel fermenting tanks. The initial phase, that of a low-temperature, pre-fermentation period of skin contact, three to four days at a temperature held between 41° and 50° Fahrenheit (5°-!0° centigrade), was aimed at extracting the aromatic and color components present in the skins of the grapes. The temperature of the must was then raised to 30° and selected yeasts inoculated; the fermentation, which was carried out at temperatures of 86° Fahrenheit (30° centigrade), was carefully managed with delicate techniques in order to extract only supple tannins and lasted approximately a week.
||The wine then went into 60 gallon French oak barrels where it was put through a complete malolactic fermentation and began a ten month aging period. The 2016 Vie Cave then reposed for twelve months in bottle before commercial release.
||Price Fattoria Aldobrandesca Vie Cave 2016 € 18.90