La Pietraia rosso
Variety: Nero Buono, Shiraz, Merlot.
Vineyard: Espalier with a guyot pruning system.
Planting density: 4.500 plants per hectare producing 2,5 kg of grape per plant. The grapes harvest take place at night.
Vinification: Vinification takes place at a temperature of 25°, with a classic maceration and malolactic fermentation; wine refined in steel for 6 months before bottling.
Organoleptic features: Intense ruby-red colour with violaceous highlights. Fruity and intense aroma with notes of sweet spices. Soft and elegant taste.
Analytic data: Alcohol: 12,5% vol. Total acid level: 5 gr/lt Ph: 3,60 Sugar: 1 gr/lt.