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