Origin: produced by the historic vineyards of the Volognano farm, owned by Pecchioli family since 1957, located close to Florence.
Vines: Cabernet Sauvignon
Alcohol content: variable between 13% and 14% by vol.
Vinification: The best grapes selected manually are fermented in steel containers at a controlled temperature of 22° C for about 10 days. The malolactic fermentation occurs naturally in the winemaking cellar; after that the wines obtained from Cabernet grapes, are brought to the aging cellar. Then they begin the aging process of at least 12 months in 17 hL oak barrels for Sangiovese and 225L barrels for Cabernet. At the end of the aging process the wines are assembled after a careful evaluation of the organoleptic characteristics of the product, and refined in the bottle for at least 6 months before the marketing.
This post is also available in: Italian