La Cerretina 2018

Grape varieties: Trebbiano 50%, Malvasia del Chianti 50%

The spontaneous fermentation takes place in cement tank and the skin contact lasts around 10 days.

Thanks to this period of maceration, the wine can intake all the substances that characterize the grape varieties but also all the elements that consent the wine to age without the use of external substances.

For this reason, the wine is then aged in oak, acacia and cherry botti for about a year. The wine is not filtered and there is no addition of sulfites.

Vineyard: 0.5 hectares planted in 2008 

Soil: Tufo di Siena (Sand-Clay)

Production: 60 ql grapes per hectare

Vinification: Alcoholic fermentation without selected yeast with maceration of the grapes for ten days in concrete tank. Malolactic fermentation done in concrete tank. Wine without clarification and filtration. No sulfites added

Aging: 12 months in 10 hl barrel of Allier oak and cherry and 500 liters acacia and cherry barrels. Two months elevage in bottle before the release.