Foglia Tonda Toscana IGT 2015

Manual weeding, elimination of excess buds and shredding of the grass (the vineyards are grassed), selection of bunches in August and September; the grapes are harvested by hand at the beginning of October using traditional buckets; it is then pressed by hand and ferments spontaneously with all the stalks for about 20 days. The must is then passed through a fabric to filter it. Once fermented, the wine is transferred to barriques for approximately 24 months. The barrels are rolled continuously to keep the fine lees in suspension. No machinery used, the entire process is carried out by hand, even bottling.