The wine is obtained by fermentation of grapes Sangiovese.
The grapes are harvested in mid-October after careful selection.
The fermentation takes place in steel tanks at a temperature of 28-32 ° C.
By the time the maceration, run continuous daily mixing.
The result is a full-bodied wine suitable for longer aging.
Rosso Villa Castiglioni I.G.T.
Number of plants/hectare
Average production for plants (Kg)
Vineyard age (year of planting)
Vinification and ageing
Red vinification. Maceration in stailess steel vats under temperature control with daily pump over. Maturation in tonneaux. Refined in bottle for at least 3 months before being released.
Balanced, pleasantly tannic
Vinous, pleasant, blueberry, sour cherry, vanilla and mineral notes