The grapes, from the “Scalabrone” vineyard located in the “Guado al Tasso” estate in Bolgheri, were collected and de-stemmed, after which they were lightly crushed. The maceration took place at a controlled temperature (about 10°C) for a period of 4-6 hours depending on each grape variety, in order to obtain a must with the right color intensity, but without astringent qualities. The alcoholic fermentation, on the other hand, took place at a temperature not exceeding 16°C. Subsequently, in mid-December, the wine was mixed and kept at a temperature of 10°C in order to preserve its aromas until bottling, which took place in January.
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