Castello di Verrazzano 2016

Blend: 95% Sangiovese, 5% complementary reds from the estate

Harvesting: Hand picked from 1st to 5th October, average quantity of grapes/hectare: 60 quintals.

Vinification: Fermentation at controlled temperatures of up to 28°C with maceration for 15-17 days accompanied by frequent pumping over and fulling.

Elevation and Ageing: Obtained in small capacity oak casks (20 hl) for a minimum of 24 months, followed by a period of bottle ageing of at least 6 months.

Organoleptic Analysis: Bright ruby red colour, with slight garnet reflections. The nose has aromas of ripe red fruit followed by notes of tobacco, black pepper and sweet wood, which become more complex and delicate with maturity. The entrance in the mouth is enveloping, ample, with tannins well blended with the fruity component. Long taste persistence that expresses itself in excellent depth