The quality of the old grapes, with a small productivity of only 40 quintal\/hectar, has been immediately used for the production of Sariano.
\nThe grapes are selected in the vineyard pruned both for a low productivity and selective thinning.
\nOnce harvested the grapes are immediately de-stemmed and fermented in steel vats with a capacity of 25hl where the fermentation happens at a controlled temperature. In this phase the only operation is pumping of the must over the grape dregs.
\nAt the end of the fermentation and of the long maceration which can vary between 25 and 45 days, according to the quality of the skins, the wine is poured into 25hl oak barrels where the malolactic fermentation takes place. The wine stay in the barrels along with the lees until March of the year after.
\nAfter the first decanting, the wine goes back into the barrels where it rests until the time of bottling, which takes place after a light filtration.<\/p>\n","protected":false},"excerpt":{"rendered":"
ORGANIC WINE FORMAT<\/strong>: 0.75 lt or magnum 1.5 lt<\/p>\n The elegant and aromatic character of Sangiovese, aged in oak barrels, gives Sariano structure and makes it a versatile wine for food pairings.<\/p>\n GRAPES<\/strong>: Sangiovese
\nUMBRIA RED IGT<\/strong><\/p>\n
\nCOLOR<\/strong>: Intense ruby red
\nAROMA<\/strong>: Notes of cherry, blackberry and blackcurrant with delicate hints of violet.
\nPALATE<\/strong>: Structured and aromatic, with a fruity finish and a distinctive clove note that complete the wine\u2019s tannins.<\/p>\n","protected":false},"featured_media":6638,"template":"","meta":{"inline_featured_image":false},"product_cat":[59,64],"product_tag":[69],"yoast_head":"\n