Classification Rosato Lazio I.G.P
Grape variety Sangiovese and Montepulciano
Production area Castelfranco
Soil Medium mixture tending to clay
Exposure South
Farming system Guyot
Yield per hectare 50 ql/ha
Harvest Manual, third decade of October
Fermentation temperature 13°/15° C
Fermentation lenght 15 days
Vinification Grape skin maceration, gentle pressing, controlled temperature fermentation
Ageing 4 months on the lees
Bottle ageing 1 month
Alcohol content 13% vol.
PH 3,2
Total acidity 5,8 g/l
Available sizes 0,75 lt
Serving temperature 10° C