Franco e Matteo Bernabei
IGT Rosso Toscana
Medium-textured soil with presence stratified sands alternating with shales, stony alluvial origin mixed with limestone.
Carefully de-stemmed grapes are vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 25-30 days at a temperature of about 26 ° Celsius. On completion of fermentation, the wine carries on malolactic fermentation, is then transferred to second use French oak barrels where it remains for about 6 months.
6 months in used French oak barrels
Delaware, National, New Jersey, New York, and Pennsylvania