Sant’Antimo d.o.c.g.

Produced/Bottled

Grape varieties

Soils profile

Medium loam with sand and same 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 oack casks from Slavonia and barriques

Bottel aeging refining

On the market

After 2 years from the grape-harvesting

Year’s production

15.000 bottles

Alcohol by vol.

14,00%

Total acidity in tartaric acid

4,85

Dry extract

30,00

Bottle

lt 0,750

James Suckling 91

Download the technical sheet for all product information.