2019 Santa Goccia IGT


Grapes: 70% Sangiovese, 20% Canaiolo, 10% Trebbiano

Harvest: manual harvest,end september /beginning of october

Fermentation: with indigenous yeasts,according to the year, between 25 and 30 days of maceration on the skins, with manual stirring, in steel tanks,15 and 20 hl, without using Sulfites and pumps during the all period of fermentation

Ageing: in steel tank for 5 months of maturation on the noble dregs.

Refining: in bottle for min. 8 months

Bottle production: 2500 boles 0,75l

Alcohol : 12,5%

Production area: Barberino Val dìElsa (Barberino Tavarnelle)

Altitude: 250 m a.s.l.

Vineyards: 40 years old plants with Cordon technique.

Soil: mainly alluvial skeleton,sand, clay and tuff70