“Sanbiagio ” is a homage to the country where the cellar is.
BLEND: 60% Merlot, 40% Sangiovese
GROUND: Clayey, silty, calcareous with remarkable presence of travertine skeleton. Gentle hill.
VINEYARD: Approximately one hectare 3×1 m planting (planted 2003). Exposure: north-south.
TRIMMING:Spurred cordon (2 gems) vineyard running Permanent grassing, management of the under row and suckering controlled by mechanical means only. Defoliation, side-growth removing and thinning to improve the microclimate and quality of the clusters in order to minimize the use of pesticides. “Agriculture raisonèe”
HARVEST: From 10th to 20th September, in small containers with selection of the grapes.
YELD: Grape 60q/ha. Wine 55%
WINEMAKING: Destemming only. Fermentation with maceration, part in 10 hl oak barrels (delestage only, max temp. 26° C, for approximately 18 days), part in open oak barriques (punching only, grape completely intact, intra-fermentation in the skins), part stainless steel tanks (only replacements, max temp. 26 ° C)
FINISHING: 12 months in barriques and 10 hl oak barrels