‘Petresco’ IGT Toscana, Le Cinciole
Luca and Valeria personally supervise the careful selection of Sangiovese clusters for this wine. The grapes are selected in those vineyards that show the best ripening and that “express” the character of the current vintage in the best way. Vinification is carried out in glazed cement tanks and during the natural fermentation the must is continuously checked so that the temperature does not go over 28 degrees Celsius. The wine is then racked into barriques where malo-lactic fermentation takes place on the lees. Bâtonnage is frequently carried out. The wine matures in the same oak ovals for 18 months and is finished in the bottle for 12 months.