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Ingredients
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Wine Ingredients
Method
Wine Production Process
- 1
Harvesting
Harvest the Sangiovese, Canaiolo, and Colorino grapes in late September to early October when they reach optimal ripeness.
- 2
Crushing and Pressing
Crush the grapes and press them to extract the juice. Keep the skins for fermentation.
- 3
Fermentation
Transfer the grape juice and skins to fermentation tanks. Add yeast and allow fermentation to occur at controlled temperatures for about 7-10 days.
- 4
Malolactic Fermentation
After primary fermentation, allow the wine to undergo malolactic fermentation to soften acidity.
- 5
Aging
Age the wine in oak barrels for at least 12 months to develop flavor complexity.
- 6
Bottling
After aging, filter and bottle the wine. Allow it to rest in the bottle for a few months before release.