Picked on September 20th, 2023 the fruit was crushed and macerated for six hours before pressing to tank for settling. Fermented spontaneously in tank before getting racked. A tank of chilled Reserve Sangiovese juice was added at bottling to 16 g/L residual sugar for bottle fermentation. No added sulfites, unfined, unfiltered, and non-disgorged. Bottled December 5, 2023.
Varietal Composition: Sangiovese (100%)
Brix at harvest: 19.5
Titratable Acidity: 7.3 g/L
pH: 3.19
Residual Sugar: 16.0 g/L (at bottling, <3g/L at release)
Alcohol: 11.9%
Filtration: none
Fining: none
Picked on September 20th, 2023 the fruit was crushed and macerated for six hours before pressing to tank for settling. Fermented spontaneously in tank before getting racked. A tank of chilled Reserve Sangiovese juice was added at bottling to 16 g/L residual sugar for bottle fermentation. No added sulfites, unfined, unfiltered, and non-disgorged. Bottled December 5, 2023.
Varietal Composition: Sangiovese (100%)
Brix at harvest: 19.5
Titratable Acidity: 7.3 g/L
pH: 3.19
Residual Sugar: 16.0 g/L (at bottling, <3g/L at release)
Alcohol: 11.9%
Filtration: none
Fining: none
