Toscana IGT Rosso


Toscana I.G.T. Rosso


Growing area
Radda in Chianti

Vineyard density


Training system

Manual beginning the last week of September for the Merlot and the first week of October for the Sangiovese

Vineyard age
Merlot 1999 Sangiovese 1996

Vinification and ageing

The two varietals are vinified separately. After a careful selection  in the vineyard the grapes are destemmed and pressed. The alcoholic fermentation begins without the addition of selected yeasts and proceeds at 28°/30°C. The entire process of vinification and maceration take place in concrete tanks for approximately 35 days with pumpovers and manual punchdowns. In December the new wine is racked to tonneau of 4hl where the malolactic fermentation takes place. After ageing for 18 months the wine is  bottled. The wine is aged for a minimum of 12 months before sale.

Sensory Profile

Bright ruby red colour. On the nose and palate notes of red fruit, leather, vanilla, dried fruit and spices. Sweet and persistent tannins.