ROSSO DEL FORNELLO
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.