2019 Timeo IGT Rosso


Grapes: 100% Canaiolo

Harvest: manual at the end of september

Fermentation: with indigenous yeast, according to the year, 35/40 days fermentation on the skins without temperature control, manual stirring in 15 hl steel tank, without using pumps and sulfites all the period of the fermentation

Ageing: 6 months in steel tank ,refining in bole for 1 year

Bottle production: 2500 bottles 0.75 l

Alcohol : 13%

Production area: Barberino Val D’elsa (Barberino Tavarnelle)

Altitude: 320 m a.s.l.

Vineyards: planted in 1961, Cordon technique

Soil: medium mixture, mainly sand and clay.

Harvest: manually in boxes at the beginning of september