ANGIOLINI

Appellation: Toscana IGT Grapes variety: Cabernet Sauvignon 100% Vineyards: Casaccia and Poggione Soil: Medium-textured soil, rich in stone Altitude: 290 m a.s.l. Yield: 4 tons/hectare Age of the vines: 20/25 years old Harvest: Manual, mid-October Winemaking: Grapes are destemmed and lightly crushed in open top oak barrels. Fermentation then begins and proceeds at around 25/28°C. During this fermentation period, manual punching downs are carried out to extract as softly as possible flavors, color and tannins from the skins. After about 10 days racking takes place and, at the end of fermentation, the wine is racked again to remove the heavier lees and put back into medium toasted French oak barrels, on its fine lees, where it will undergo malolactic fermentation. Fining: The wine will remain in barrels for 24 months with weekly stirrings. It will age 1 year in bottle before release.