Piazzano Sangiovese

• Varietals: 100% Sangiovese

• Vineyards: Spurred cordon, planted to a density of  5500 vines /ha. with a south, southwest aspect

• Soils: Clay-loam with rock fragments

• Winemaking: Bunches are destemmed and soft pressed. Maceration lasts for 20 days with daily pump-overs. Fermentation occurs in glazed concrete tanks at 30-32C; malolactic fermentation and aging in french oak barriques; use of wild yeasts, refining in bottle minimum 6 months