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Ingredients
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Wine Ingredients
Method
Winemaking Process
- 1
Harvesting
Harvest the Sangiovese, Canaiolo, and Colorino grapes at their optimal ripeness, usually in late September to early October.
- 2
Crushing
Crush the grapes gently to release their juice, being careful to avoid excessive crushing of the seeds which can impart bitterness.
- 3
Fermentation
Transfer the crushed grapes to fermentation tanks. Add the yeast to start the fermentation process. Maintain a temperature of around 25-30°C (77-86°F) for optimal fermentation.
- 4
Pressing
After fermentation (about 7-10 days), press the grapes to separate the juice from the skins.
- 5
Aging
Transfer the wine to oak barrels for aging. This process can last anywhere from 12 months to several years, depending on the desired complexity.
- 6
Bottling
After aging, filter the wine and transfer it to bottles. Seal and label appropriately.
- 7
Tasting
Allow the wine to rest in the bottle for a few months before tasting. Serve it at a temperature of 16-18°C (60-65°F).