LE DIFESE 2021

FERMENTATION

Careful selection and classification of the bunches by hand. Gentle destemming of the grapes. 

Primary fermentation is carried out in stainless steel vats at a controlled temperature (27-28°C). Maceration with the skins for 13-15 days for the Cabernet Sauvignon and about 14-18 days for the Sangiovese, with successive pumping-over phases and frequent delestage to stimulate aromatic extraction and soften the tannins. Malolactic fermentation takes place in steel tanks and is completed at the end of November.

AGEING

At the end of the malolactic fermentation the wine remains in tank for about 3-4 months and temperatures are kept at around 10°C. Decanting is carried out periodically to remove sediment. The wine is then aged in wood, in French oak barrels previously used for Sassicaia and Guidalberto, for an average period of 6 to 8 months. At the end of the ageing in wood, the wine returns to steel tanks where the temperature is stabilised for about 20 days at around 4-5 ° C for the necessary tartaric stabilisation, before bottling.

TASTING NOTES

COLOUR: Bright red with violet hues.

NOSE: Intense aromas of ripe black cherries, red fruits and spicy notes.

TASTE: Ample, with well-integrated tannins. The fruity aromas continue, accompanied by spicy nuances and a touch of vanilla. Balanced acidity, fresh and lively.

FINISH: Long-lasting and harmonious.