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Winemaking: harvesting begins in the second half of October. After thinning out, the grapes are selected and harvested with care, de-stemmed and soft pressed. They are macerated in wine makers and subjected to punching down. Afterwards they are left to ferment at a maximum temperature of 25°C. The wine is aged for 6 months in steel barrels where clarification occur and the racked into French oak barrels, where it rests for 12 months.
Tasting notes: intense ruby colour, pronounced aroma of black fruits with slight balsamic hints, round body. A pleasant wine in all its nuances.
Grape: 50% Montepulciano - 50% Sangiovese
Refinement: 1 year in 25 hl oak barrels
Growing area: Pedaso, Campofilone
Alcohol content: 13,5%
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