Winery: Val di Buri
Viticulture: artisans made like they used to be!
Grape variety: 80% red grapes (Sangiovese, Canaiolo, Ciliegiolo, Colorino e Mammolo), 20% white grapes (Trebbiano Toscano)
Alcohol: 12,5% vol
Wine making: mechanical destemming; fermentation outside without temperature control in a resin glass tank; contact with the skins for 9 days; 2/3 pumping over and / or punching down per day; manual pressing
Aging: in stainless steel and demijohn for 8 months.
Serve at: 14-16 °C
Food matches: red wine for the whole meal!
About him: a simple simple and good good red wine! Thanks to the acidity of the white grapes it remains fresh and light...super glou glou!!! 378 bottles produced!!!