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Peregrinus
Sangiovese grapes. The remaining grapes are left on the rows for another 10/15 days, depending on the conditions ... after destemming and crushing, they are left to ferment in small vats. "4 hours after the pressing the bleeding is carried out equal to 20% of the mass, inside the vat. The fermentation lasts on average 12/15 days, but the grapes remain to macerate for another 10 days. The wine is put in barrels for 225 liters of French oak where it stays for about 18 months plus 6 in the bottle.
€30.74
Tax included
Sangiovese grapes. The remaining grapes are left on the rows for another 10/15 days, depending on the conditions ... after destemming and crushing, they are left to ferment in small vats. "4 hours after the pressing the bleeding is carried out equal to 20% of the mass, inside the vat. The fermentation lasts on average 12/15 days, but the grapes remain to macerate for another 10 days. The wine is put in barrels for 225 liters of French oak where it stays for about 18 months plus 6 in the bottle.
Specific References
Sangiovese grapes. The remaining grapes are left on the rows for another 10/15 days, depending on the conditions ... after destemming and crushing, they are left to ferment in small vats. "4 hours after the pressing the bleeding is carried out equal to 20% of the mass, inside the vat. The fermentation lasts on average 12/15 days, but the grapes remain to macerate for another 10 days. The wine is put in barrels for 225 liters of French oak where it stays for about 18 months plus 6 in the bottle.
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