Nappolaio

TOSCANA IGT

Vinification

After the harvest, carried out by hand, placing the bunches in crates, the grapes (pure Sangiovese) are destalked. Maceration lasts about 15 days and takes place in temperature-controlled stainless steel tanks, where the wine completes 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, bright red; fruity bouquet, reminiscent of forest fruits with slight scents of spices and vanilla; well-structured, warm and elegant with a slightly tannic finish. We recommend storing the bottles horizontally at a temperature of around 16°C.

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