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