BIRBONE

Appellation: Toscana IGT Grapes variety: Sangiovese 50%, Merlot 30%, Cabernet Sauvignon 20% Vineyards: Casaccia and Poggione Soil: Medium-textured soil, rich in stone Altitude: 260 m a.s.l. Yield: 6 tons/hectare Age of the vines: 20/25 years old Harvest: Manual, October Winemaking: The grapes are destemmed and lightly crushed, after which the juice with the skins is collected in concrete tanks. For 2 days the product remains in refrigeration so as to extract the first aromatic precursors. Subsequently, raising the temperature the fermentation starts, and it will proceed at a temperature of around 25°C. After about 7 days racking takes place, the skins are removed and fermentation ends. Fining: At the end of fermentation, the wine is racked off to separate the heavier lees and spontaneous malolactic fermentation follows. After the 3rd racking the wine is kept on its fine lees where, with weekly stirring, it will remain for 6 months.