Harvest Report 2011: We Have Begun Harvesting the Sangiovese

Harvest Report 2011: We Have Begun Harvesting the Sangiovese

Sangiovese 1
Today, we have begun harvesting the first bunches of Sangiovese IGT Toscana to produce the rosé “Lo Sbrancato” (“The Bronco”).

The grapes have not been subjected to heat stress; they are healthy, at the correct point of ripeness, with an excellent sugar/acidity ratio.

They will macerate with their skins for 24 hours at 20° C. (68° F.). Then they will be gently pressed and the must will continue its fermentation “in bianco” (“in white”) without skin contact for 20-25 days at 10° C. (50° F.).

Sangiovese 2

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