Country and Region:
Rocca di Castagnoli
Grape Varieties :
Canaiolo | Colorino | Sangiovese
The grapes are hand harvested from various vineyards situated at Castagnoli & Capraia. The grapes are de-stalked and macerated at controlled temperatures of 28°C for 10-12 days. Malolactic fermentation takes places in stainless steel tanks and this is followed by a maturation period partially in small oak barrels and partially in tonneaux for a minimum period of 15 months. The wine is then blended in stainless steel, followed by clarification and filtration before bottling. The wine remains in bottle for 6 months before release.
Bronze - Decanter World Wine Awards '16
Commended - Sommelier Wine Awards '16
89 points - Wine Enthusiast, Due Bicchieri - Gambero Rosso '17