60% Cabernet Sauvignon, 30% Merlot, 10% Colorino
Toscana Igt, Vinci, Florence
100 m a.s.l.
Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists, rich in limestone.
15 % vol.
Alcoholic fermentation for 10-12 days at a temperature of 20-25°C, followed by maceration for -30 days at 28-29°C in steel, using delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.