||Ciliegiolo, Colorino, 85% Sauvignon, Syrah, Alicante
||Prevailing training method is the double guyot, the Alicante B. variety is managed at head pruned (Goblet).
||Occurs in modern concrete baths and small wooden vats, using traditional methodology: native yeasts, skin maceration times of 14-21 days at temperatures of 27-29 °C; poliphenol extraction alternating between manual delestage and punchdowns.
||In wood and refines for 12 months in small wooden casks (25 hl) and tonneaux (5 hl).
||Price Podere 414 Morellino Scansano 2017 € 14.51