San Martino 2007

The grapes used in the production of this SuperTuscan are destemmed and delicately crushedto minimize damage to the skin. Maximumextraction of colour and tannin is very importantand fermentation is encouraged through theaddition of selected yeasts. The alcoholicfermentation takes place in wooden vats atcontrolled temperatures not exceeding 30°C.The wine is left in contact with the skin for 3weeks and malolactic fermentation takes placeexclusively in barriques, helping to define thewine’s structure and balance.

silty-clay loam soil, originating from grey and olive green marl Limestone and calcareous sandstone od Argille scagliose formation

The grapes used in the production of this Super Tuscan are destemmed and delicately crushed to minimize damage to the skin.

18 months in new French oak barrels, 6 months in bottle