SANGIOVESE
COSTA TOSCANA IGT
Grapes from selected plots are destemmed and softly crushed. Fermentation and maceration took place in temperature-controlled open truncated conical barrels for about 20 days. Targeted fulling and dèlestage work was carried out during this period. Following malolactic fermentation, a portion of the mass is aged in French oak barrels, the remainder continues aging inside a truncated barrel for 12 months.
Sangiovese
Grapes from selected plots are destemmed and softly crushed. Fermentation and maceration took place in temperature-controlled open truncated conical barrels for about 20 days. Targeted fulling and dèlestage work was carried out during this period. Following malolactic fermentation, a portion of the mass is aged in French oak barrels, the remainder continues aging inside a truncated barrel for 12 months.
BIANCO
COSTA TOSCANA IGT
The best selected Vermentino and Viognier grapes are destemmed, crushed and left to macerate briefly at a low temperature. Following a soft pressing, the flower must is vinified in first-passage French oak barrels. Periodic bâtonnage follows at the end of fermentation. Instead, selected Petit Manseng grapes face vinification in stainless steel. The masses are assembled and aged in Cocciopesto amphora until bottling.
Vermentino, Viognier, Petit Manseng.
The best selected Vermentino and Viognier grapes are destemmed, crushed and left to macerate briefly at a low temperature. Following a soft pressing, the flower must is vinified in first-passage French oak barrels. Periodic bâtonnage follows at the end of fermentation. Instead, selected Petit Manseng grapes face vinification in stainless steel. The masses are assembled and aged in Cocciopesto amphora until bottling.
Vermentino
costa toscana igt
The best selected grapes are destemmed, crushed and left to macerate briefly at a low temperature. A soft pressing then follows. The flower must is left to decant cold and then a part ferments in Cocciopesto amphora and the rest in stainless steel. Fermentation takes place for two weeks at a temperature of 18° C. At the end of fermentation the wine is chilled and periodic bâtonnage follows. Finally, the masses are assembled and aged in steel until bottling.
Vermentino
The best selected grapes are destemmed, crushed and left to macerate briefly at a low temperature. A soft pressing then follows. The flower must is left to decant cold and then a part ferments in Cocciopesto amphora and the rest in stainless steel. Fermentation takes place for two weeks at a temperature of 18° C. At the end of fermentation the wine is chilled and periodic bâtonnage follows. Finally, the masses are assembled and aged in steel until bottling.