Sariano comes from the high quality of the old Sangiovese plants with a very low yield of about 40q/ha. The grapes are carefully selected in the vineyard through low production pruning and selective thinning. In late autumn, the harvested grapes are immediately destemmed and fermentation begins, at a controlled temperature, with native yeasts in approximately 25 hl steel tanks. In this phase the only interventions are some pumping over in the air if necessary. At the end of the fermentation and of the prolonged maceration, which, depending on the quality of the skins, can vary from 25 to 45 days, part of the wine is transferred to 25 hl oak barrels and the malolactic fermentation takes place. The wine remains in the wood together with the lees until March of the following year. After the first racking, the wine returns to the wood where it remains until bottling which takes place after a light filtration.
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