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Ingredients
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Wine Ingredients
Method
Wine Making Process
- 1
Harvesting the Grapes
Hand-pick the Sangiovese, Canaiolo, and Colorino grapes at their peak ripeness, typically in late September to early October.
- 2
Crushing and Fermentation
Crush the grapes to extract juice and place them in a fermentation vessel. Add the yeast to initiate fermentation. Allow the mixture to ferment for 10-14 days at controlled temperatures.
- 3
Pressing
After fermentation, press the mixture to separate the liquid wine from the grape skins and seeds.
- 4
Aging
Transfer the wine to oak barrels for aging. The wine should age for a minimum of 12 months to develop its complex flavors.
- 5
- 6
Resting
Let the bottled wine rest for at least 6 months before it is released for sale.
