IGT Toscana Sangiovese Amphora
Production area:
Soil:
Production per plant:
Grapes:
Harvest:
Fermentation:
Maceration:
Ageing:
Stabilization:
Between Impruneta and Strada in Chianti, 15 km south of Florence, traditionally producing area of great Tuscan wines.
Soil:
calcareous,mix of clay and marl.
Production per plant:
about 2 kg, quantity that allows to reach a perfect maturation.
Grapes:
Sangiovese 100%.
Harvest:
exclusively by hand, in small crates to keep the fruit intact.
Fermentation:
20% entire bunches, conducted by yeasts naturally presents on the grapes (no inoculation). Inside the amphora, lasts around 30 days.During this period we do very soft manual plungings.
Maceration:
Ageing:
After alcoholic fermentation, the wine remains “in infusion” in the amphora until spring for a period of 4-6 months.
Stabilization:
the wine naturally stabilizes during winter time.