TASTING NOTES
 
Vine Varietals: Sangiovese,
ALTITUDE OF VINEYARDS: 450 metres above sea level
VINEYARDS: 17,00 hectares
EXPOSURE: South by southwest
DENSITY OF PLANTATION: 5.000 vine stocks per hectare
CULTIVATION FORM: Low cordon trained, Guyot
PRODUCTION PER HECTARE: (grape) 50 quintals HARVEST TIME Mid September
GRAPE HARVEST: By hand PRESSING Soft
FERMENTATION TANKS: Stainless steel
FERMENTATION TEMPERATURE: 16° C
FERMENTATION TIME: 15/20 days
MACERATION TIME ON THE SKINS: 2-3 hours during the pressing process
MALOLACTIC FERMENTATION: Not carried out
MATURATION TANKS: Stainless steel
MATURATION TIME: 6 months
BOTTLE AGEING: 2 months
BOTTLES PRODUCED: 3.000
ALCOHOL: 13,5% vol.
DRY CONTENT: 22,00 g/l
TOTAL ACIDITY: 8,2 g/l
COLOUR:  Pale pink
FRAGRANCE: Fresh flowers, crispy white fruit, peach and a pleasant minerality. 
TASTE: Fruity with hints of fresh almond, good balance and a good acidity