Produced/Bottled
Rosso di Toscana i.g.t.
Grape varieties
Soils profile
Medium loam with sand and some argillaceous deposit
Training system
Spurred Cordon
Harvest period
Last week of September, first week of October
Vinification
In steel tanks with controlled temperature for 15/20 days
Ageing
Minimum 18 months in oak casks from Slavonia
Bottel aeging refining
-
On the market
Minimum after 2 years from the grape - harvesting
Year’s production
50.000 bottles
Alcohol by vol.
13,50%
Total acidity in tartaric acid
4,90
Dry extract
30,00
Bottle
lt 0,750Download the technical sheet for all product information.
