"Rosso del Fornello"

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Grapes: 80% Sangiovese, 10% Canaiolo, 5% Bersaglina, 5% Mammolo.

Harvest: manual, selectioned, third decade of Septhember or fisrt of October.

Winemaking: in red with 15 days of maceration amd  di macerazione e replenishment and rollover twince daily.

Bottling: after 2,5 years into barrel.

Aging: 6 month in bottle.

Alcohol: 15%.



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