Description / Reviews
"Wine produced by extracting must from the Chianti Classico, Riserva, Percarlo and La Ricolma tanks, usually taken 12/24 hours after placing the grapes in the tank and to a lesser extent from Sangiovese, Merlot and Canaiolo grapes harvested early. The must is fermented for 10/12 days with the addition of approximately 10% of fresh destemmed grapes. During fermentation the temperature is maintained within 23° and the must is mixed daily. The product has a dark pink color and medium concentration." - Winemaker Notes
