Le Difese 2014

A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled stainless steel vats (between 30° - 31° C, only using the vineyard’s native, naturally occurring yeast). The maceration on the skins lasted 9 to 12 days for Cabernet Sauvignon and about 15 to 18 days for Sangiovese. It was followed by pumpovers of the musts and délestages in order to soften the wine tannins. The secondary fermentation (Malolactic fermentation) also took place in stainless steel vats. After the malolactic fermentation, the wine is aged for 12 months in oak barrels previously used for Guidalberto and Sassicaia. It is released on the market three months after bottling.