The wine was vinified using a maceration time of approximately eight days. The juice remained in contact with the ski...Read more...
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The wine was vinified using a maceration time of approximately eight days. The juice remained in contact with the skins during fermentation, using the remoutage or pump-over method. The temperature was held between 24°-25° C during fermentation to encourage good color and tannins, while maintaining the rich fruit aromas characteristic of the Sangiovese grape. The wine was not oaked, to maintain freshness and vivacity.
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