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The Sagrantino grapes were harvested by hand at the beginning of October. Fermentation takes place over 15 days at 23°C. After malolactic fermentation is complete, 70% of the wine is transferred to small wooden barriques and 30% transferred to stainless steel tanks, where it is stored for 15 months. Another 12 months in bottle follows before release.
Due Bicchieri Rossi - Gambero Rosso '16