Toscana Rosso IGT
Maceration without stalks is performed at a controlled temperature of 28°C for 10-12 days. Malolactic fermentation occurs in stainless steel vats, which is followed by maturation for at least 15 months in French oak barrique, partly new and partly first-passage. The wine is blended in stainless steel vats. Very wide filtration is applied at the bottling stage, which is followed by ageing in glass for at least 12 months.
15 months tonneaux, 4 months large oak barrel, 6 months stainless steel, 18 months bottle