NAPPOLAIO Sangiovese IGT

Vinification: the harvest is carried out between the end of September and
the first half of October. The bunches of grapes which have been hand
picked, are destemmed. The maceration, which lastes for about 15 days in
stainless steel tanks at a controlled temperature, allowes the wine to
complete the alcoholic fermentation. During this period of time, four daily
remontages are carried out. The wine is then decanted and completes the
malolactic fermentation by the end of December.
Aging: 18 months in first passage French oak barriques and tonneaux.
Refinement in the bottle: at least 10 months
Tasting notes: intense ruby red color; fruity aroma reminiscent of small
berries with slight hints of spice and vanilla; well-structured, warm, elegant,
with a slightly tannic finish.