Ventolaio

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 15/20 days. Refinement: About 12 months in French or Slavonian oak barrels with a capacity of 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 15/20 days. Refinement: About 12 months in French or Slavonian oak barrels with a capacity of 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 20/30 days. Refinement: About 60 months in French or Slavonian oak barrels with a capacity of 15 or 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 20/30 days. Refinement: About 60 months in French or Slavonian oak barrels with a capacity of 15 or 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 20/30 days. Refinement: About 48 months in French or Slavonian oak barrels with an average capacity of 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 20/30 days. Refinement: About 48 months in French or Slavonian oak barrels with an average capacity of 30 hl