Vines:
Sangiovese 80% Glera 20%
Production area:
Sant'Andrea a Gavignalla, a hamlet of Gambassi Terme (Florence-Tuscany) in vineyards with an age ranging from 50 to 10 years.
Soil typology:
The vineyard is located at an altitude of 170-205 m a.s.l., on hills with steep slopes (27-29%) and facing south-east. Clayey soil, moist and deep, poor in skeleton and alkaline. The climate is sub-Mediterranean with hot summers and fairly cold winters, and with marine influence. Average rainfall (904 mm per year) with maximum in November/December and minimum in July/August. The minimum and maximum temperature from veraison to harvest is 8-34°C in August, 9-30°C in September and 12-27°C in October.
Breeding system:
Inverted Guyot and Tuscan bow.
Plant density and yield:
3.300-4.800 vines/Ha, 80 q/Ha.
Harvest period:
grapes harvested by hand in 20 kg baskets from August 25th to September 5th
Vinification:
vinification in steel vats at the company, second fermentation at another building
Medical Analytical Data:
Alcohol 11% vol. pH 3.60, total acidity 6.8 g/l.
Organoleptic notes:
Crystalline yellow color tending towards green, olfactory sector of pear and pastry.
Service temperature:
7-10°C stored in a cool place avoiding sudden changes in temperature.
Sangiovese 80% Glera 20%
Production area:
Sant'Andrea a Gavignalla, a hamlet of Gambassi Terme (Florence-Tuscany) in vineyards with an age ranging from 50 to 10 years.
Soil typology:
The vineyard is located at an altitude of 170-205 m a.s.l., on hills with steep slopes (27-29%) and facing south-east. Clayey soil, moist and deep, poor in skeleton and alkaline. The climate is sub-Mediterranean with hot summers and fairly cold winters, and with marine influence. Average rainfall (904 mm per year) with maximum in November/December and minimum in July/August. The minimum and maximum temperature from veraison to harvest is 8-34°C in August, 9-30°C in September and 12-27°C in October.
Breeding system:
Inverted Guyot and Tuscan bow.
Plant density and yield:
3.300-4.800 vines/Ha, 80 q/Ha.
Harvest period:
grapes harvested by hand in 20 kg baskets from August 25th to September 5th
Vinification:
vinification in steel vats at the company, second fermentation at another building
Medical Analytical Data:
Alcohol 11% vol. pH 3.60, total acidity 6.8 g/l.
Organoleptic notes:
Crystalline yellow color tending towards green, olfactory sector of pear and pastry.
Service temperature:
7-10°C stored in a cool place avoiding sudden changes in temperature.