The Sangiovese and Canaiolo grapes, selected in the vineyards at harvest time, destined for the production of "Erta di Radda" are vinified using traditional methods: during alcoholic fermentation (which on average lasts 10 to 15 days), delestage, pumping over, and punching down are performed. Alcoholic fermentation occurs without the use of selected yeasts. Racking is decided upon after tasting, and maceration typically lasts 25 to 30 days. Malolactic fermentation takes place partly in wood and partly in stainless steel.

750ml