[tabgroup title=”More Information” style=”simple” type=”vertical” nav_style=”normal”]
[tab title=”Vineyard and Production”]
PRODUCTION AREA/APPELLATION: Dicomano, Firenze (Italy)
VINEYARD NAME: Vigne vecchie and Casa romana vineyard
SOIL COMPOSITION: Clay loam originated by the geological formation called “Marl of Vicchio” (marl and clay marl).
TRAINING METHOD: pruned spur
ELEVATION: 1100 – 1250 ft (330 e 380 mt)
VINES/ACRE: 1200 – 2000 vines / acre (3.000 e 5.000 vines/ha)
HARVEST TIME: First and second week in October
[/tab]
[tab title=”Winemaking and Aging”]
VARIETAL COMPOSITION: Sangiovese 85 %, Canaiolo 10%, Trebbiano bianco 5 %
FERMENTATION CONTAINER: Stainless steel tanks of 530 – 1300 gal (20 – 50 hl )
LENGTH OF ALCOHOLIC FERMENTATION: 25 days
FERMENTATION TEMPERATURE: 77 – 82 Fahrenheit (25 – 28 Celsius)
MALOLACTIC FERMENTATION: 100%
TYPE OF AGING CONTAINER: Concrete tanks
SIZE OF AGING CONTAINER: 530 – 1300 gal (20 – 50 hl)
LENGTH OF AGING BEFORE BOTTLING:
LENGTH OF BOTTLE AGING: 6 – 12 months
[/tab]
[tab title=”Analytical Data”]
ALCOHOL: 13.0%
S02 TOTAL 76 mg / lt
RESIDUAL SUGAR: 0.18 gr / lt
ACIDITY: 5.60 g / lt
DRY EXTRACT: 24 gr / lt
[/tab]
[/tabgroup]