IGT Toscana Sangiovese Amphora
Between Impruneta and Strada in Chianti, 15 km south of Florence, traditionally producing area of great Tuscan wines.
calcareous,mix of clay and marl.
Production per plant:
about 2 kg, quantity that allows to reach a perfect maturation.
exclusively by hand, in small crates to keep the fruit intact.
20% entire bunches, conducted by yeasts naturally presents on the grapes (no inoculation). Inside the amphora, lasts around 30 days.During this period we do very soft manual plungings.
After alcoholic fermentation, the wine remains “in infusion” in the amphora until spring for a period of 4-6 months.
the wine naturally stabilizes during winter time.