G33

GRAPES Sangiovese, Merlot e Petit Verdo

TRAINING SYSTEM Guyot and spurred cordon

SOIL Clayey and calcareous with the presence of silt and stones.

HARVEST From the first ten days of September to the second ten days of October.

PRODUCTION 40 Ql. per hectare

VINIFICATION

Alcoholic fermentation at controlled temperature in 1500 liter oak and steel truncated cones with maceration on the skins for 18-20 days. Malolactic fermentation in barrique and aging in barrique for 24 months.

Further 4 months in cement before bottling

CHARACTER 
G33 is presented in the glass in a brilliant and elegant ruby red. The nose offers a lot of depth and refinement, with hints of violets and graphite followed by balsamic and mint nuances. On the palate it is full-bodied, with fine and silky tannins like cashmere. Extremely long and taut, with wonderful persistence.