Wine type
Red Tuscan I.G.T. (Typical geographical indication)

Name: Nappolaio
Soil: medium textured, stony soil (Alberese)
Number of plants per hectare: 3,500-5,000
Training system: spurred cordon
Altitude: 400m a.s.l.

100% Sangiovese

Tasting notest
Intense, bright ruby red colour; fruity aromas of wild berries on the nose with light hints of spice and vanilla; warm, well-structured and stylish with a slightly tannic finish.
Store bottles horizontally at 16°C. Serve at 18°C.

The grapes are harvested manually and placed in baskets before destemming and soft crushing. Maceration lasts for about 15 days in stainless steel vats at a controlled temperature. Alcoholic fermentation is completed at a temperature of max. 29°C and during this period the wine is pumped over four times a day. After racking, malolactic fermentation is completed by the end of December. After malolactic fermentation the wine is aged for at least 9 months in 225-liters barriques or 500-liters oak casks, some new and some used for the second time. It is aged in the bottles for three months before release. Alcohol content 13%.