La Campagna Toscana Superiore IGT

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Galli Estate Camelback Sangiovese Cabernet Merlot

The fruit was crushed and underwent open fermentation. During this period, it was plunged 3 to 4 times a day for the gentle extraction of tannins, colour and flavour. The fermentation was followed by pressing and transferring of the resulting wine to 2 to 3 year old French oak barrels. A small quantity was retained in tanks for preserving the freshness of the fruit. The wine was blended after a year of barrel maturation and bottled.