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Technical Data Sheet Grapes: Sangiovese, Alicante, Ciliegiolo Training system: Spurred cordon and Capovolto Toscano Vine density: 2000 plants per hectere Type of soil: Clay with Limestone Age of the vines: More than 50 years Altitude: About 300 mt above the sea level Harvest period: Between the second half of September and the first week of October Fermentation The grapes are harvested separately; maceration in different tanks for each grapes, at controlled temperature, takes about 20 days, little more for Sangiovese, about 10 days for Ciliegiolo. Natural malolactic fermentation takes places a short time after drawing off. Ageing 12 months in stainless VAT, About 6 months in oak and chestnut wood barrels. Before