Beccacciaia IGT Toscana

Extension and exposure of the vineyard: 1 Ha Full South

Age of the vineyard: 19 years

Alititude: 180 m a.s.l.

Soil: Cobbles from disaggredated igneous rocks

Planting density and training method: Manual harvest, second decade of september

Wine making process: Destemming without pressing, temperature-controlled alcoholic fermentation followed by maloactic fermentation

Yeasts: Cultured

Aging: 12 months in barrique, 4 months in concrete vats, 12 months in bottle

Bouquet: Fruity sour cherry scent and hints of violet

Taste: Soft and elegant flavour, with ripe cherry and plum aromas and light spicy notes. Long and persistent finish