Rosso IGT Toscano
Fermentation is carried out on the skins for about 10-15 days at a controlled temperature (27-28°C). This phase is followed by the malolactic fermentation in stainless steel vats, specifically designed for the delicate extraction of tannin and color. After this process the wine is poured into small french oak barrels. Finally the wine is bottled and stored so that the wine may continue to age.
Deep, ruby red, the wine gives a pleasant and delicate aroma of red berry fruits. The bouquet is characterized by spicy aromas and light vanilla. The taste is soft and elegant.