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Giovanna Ciacci Sant’Antimo is made from Syrah, Cabernet Sauvignon, Merlot and Petit Verdot grapes. It is a warm, sensual, and elegant wine with characteristics unique to its varietals but also representative of the land. Aging in barriques for about a year gives it optimal structure and good longevity.

Growing method: Single spurred cordon.

Harvest: Control of the maturation and selection of the best grapes; manual gathering of the grapes in small baskets; quick transfer to the wine cellar. Winemaking:  Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; medium maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking.

Aging: Aged in French barriques for 8-10 months followed by aging in the bottle for at least 4 months.

Enologists: Laura Sutera Sardo, Paolo Caciorgna

Agronomists: Laura Sutera Sardo, Lucia Sutera Sardo