Santabarbara IGT Toscana red wine – 3 l
VINIFICATION AND AGING
The manual harvesting of the grapes is scaled according to the different ripening time of each variety. Upon arrival at the winery, each individual lot is vinified separately and is subject to pump-overs and delestages to adjust the perfect extraction during fermentation, which continues for 25 days with temperatures never exceeding 28°C. After the racking, and an aging period of about 14 months, part of the wine completes the malolactic fermentation in new and used barriques, while another part does it in cement tanks. Once the final blend is achieved, the wine is bottled and continues its aging in the bottle for an additional 10 months before going on the market.