Le Croci Sangiovese IGT Toscana red wine – 1,5 l
VINIFICATION AND AGING
The manual harvesting of the grapes is carried out in two steps in order to choose only perfectly ripened grapes. Upon arrival at the winery, the grapes are further selected before destemming them, and then softly pressed. Fermentation takes place in truncated cone-shaped French oak tanks at a controlled temperature for about 15-20 days. During this time, the grapes are subject to punching down and delestage in order to adjust the extraction up to the moment of racking.
After the racking, part of the wine completes the malolactic fermentation in used French oak barrels while another part of wine does it in cement tanks. After the 12-month aging period, the wine is blended together and then bottled.