Grape varieties: 100% Sagrantino.
Altitude: 250-300 m above sea level.
Care of vines: around 5700 plants per hectare.
Training system: spurred cordon, guyot 2,20 x 80.
Vinification and Ageing
Yield per hectare: 60 quintals.
Harvest: by hand.
Harvest period: mid October.
Fermentation and maceration on the skins: 15 days with indigenous yeast in stainless steel.
Ageing: 24 months in large oak barrels (30 HL), 12 months in stainless steel, 12 months in the bottle.
This wine has been neither clarified nor filtered.
Serving temperature: 20°C
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