Rosso di Toscana ‘I Piaggioni’, Mocali
All from Sangiovese grown in Montalcino, just not in vineyards classified to produce Rosso di Montalcino or Brunello di Montalcino. Both alcoholic and malolactic fermentation are carried out in stainless steel. The wine is aged 8 months in tonneaux, of which 30% are new, 30% 1-year-old, and 30% 2-year-old, followed by 8 months in the bottle before release.
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