La Chianti D.O.C.G. Fattoria la Torre

ALCOHOL : % vol.

GRAPES : Sangiovese 100%

ALLERGENS : Contains sulphites

PRODUCTION AREA : San Gimignano, Tuscany

NATURE OF THE SOIL : Medium textured hilly terrain

VINIFICATION : The grapes are destemmed and lightly crushed, after which the must is collected in concrete vats. The product is refrigerated for 2 days to extract the first aromatic precursors. Fermentation then begins at a higher temperature, taking place at around 25°C. After approximately 7 days, the must is drawn off and the skins are separated from the must, completing fermentation.

MATURATION : At the end of fermentation, the wine is racked to separate the heavier lees and spontaneous malolactic fermentation follows. After the third racking, it is left on its fine lees where, with weekly stirring, it will remain for 6 months.