Tenuta Di Canneto Santa Barbara 2010

The manual harvesting of the grapes was scaled according to the different ripening time of the different vines. Upon arrival at the winery, each individual lot was vinified separately and pump-over and delestage were carried out to regulate the perfect extraction during fermentation, which lasted for a period of 25 days with temperatures never above 28 degrees. After the racking the wines carried out the malolactic fermentation in new and second passage barriques and partly in cement tanks, where they ended their aging period which lasted about 14 months. Once the final blend was made, choosing only the best batches, the wine was bottled and continued its refinement in the bottle for an additional 10 months before entering the market.