Le Difese 2019

Careful selection and selection by hand of the bunches. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at a controlled temperature (29-30 ° C) without the addition of external yeasts. Maceration on the skins for 12-15 days for Cabernet Sauvignon and for about 15-18 days for Sangiovese, with subsequent phases of pumping over and deléstage to soften and refine the tannins. Malolactic fermentation carried out in steel and concluded in mid-November. Aging: At the end of the malolactic fermentation the wine was aged for about 8 months in French oak barriques of third passage previously used for Sassicaia.