Gorgoli
TOSCANA IGT
Vinification
After the harvest, carried out by hand, placing the bunches in crates, the grapes (Sangiovese and Cabernet sauvignon) are destalked. Maceration lasts about 18 days and takes place in temperature-controlled stainless steel tanks, allowing the wine to complete alcoholic fermentation at a maximum temperature of 29°C. During this time, it is pumped over four times a day. The wine is then racked and completes malo-lactic fermentation by the end of December.
Tasting notes
Deep dark ruby red; bouquet featuring forest fruits with slight scents of vanilla; well-structured with a warm, elegant and slightly tannic flavour. Store horizontally at a temperature of around 16°C.