VILLA TRAVIGNOLI CHIANTI RUFINA

Vinification:

Fermentation of the grapes for 10 days in thermoregulated steel vats (26/28°C). Racking and then malolactic fermentation in steel. After fermentation, the wine passes into wooden barrels.

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Vinification:

Fermentation of the grapes for 10 days in thermoregulated steel vats (26/28°C). Racking and then malolactic fermentation in steel. After fermentation, the wine passes into wooden barrels.

Production area:

Hilly areas of Pelago in the Chianti Rufina area. Clayey, marly and calcareous soils overlooking the Arno valley east of Florence.

Exposure:

South

Altitude:

200/350 m above sea level

Grape harvest:

From 20 September to mid-October

Grapes:

Sangiovese

Breeding system:

Spurred cordon

Maturity:

6 months in wood and 6 months in steel

Producer

VILLA TRAVIGNOLI

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