GRAPES Sangiovese, Merlot and Petit Verdo
BREEDING Guyot and Spurred Cordon
SOIL Clayey and calcareous with the presence of silt and stones.
HARVEST PERIOD From the first ten days of September to the second ten days of October.
YIELD PER HECTARE 40 Ql.
WINEMAKING
Alcoholic fermentation at a controlled temperature in 1500-liter oak and steel truncated cones with maceration for 18-20 days on the skins. Malolactic fermentation in barriques and aging in barriques for 24 months.
A further 4 months in cement before bottling.
CHARACTER
G33 presents itself in the glass of a bright and elegant ruby red. The nose offers a lot of depth and refinement, with hints of violets and graphite followed by balsamic and mint nuances. Full-bodied on the palate, with fine, silky tannins like cashmere. Extremely long and taut, with a wonderful persistence.