Piazzano blend 2

• Varietals: Sangiovese, Colorino, and Malvasia Nera

• Vineyards: Spur pruned vines planted to a density of 5500 vines per hectare with southern and southwestern exposure.

• Soils: Red clay soil, with rock fragments.

• Winemaking: Grapes are soft pressed and macerated for 20 days with daily punch-downs. Fermentation occurs with native yeasts in cement tanks at 30-32 degrees. Malolatic fermentation and ageing take place in French oak barriques for one year. Further ageing in bottle for 6 or 8 months prior to release.