Antinori Santa Cristina IGT, Toscana
Sold out£11.25
Each grape variety is fermented separately. After the grapes are destemmed and gently crushed, maceration on the skins takes place in stainless steel vats over a period of approximately one week.
During this phase, the wine completes alcoholic fermentation at a controlled temperature that does not exceed 25°C (77 °F).
Malolactic fermentation is completed by autumn and the wine is aged for about 4 months.
TASTING NOTES
Harvesting activities began about 10 days later than last year. Picking began with Merlot on September 20th, continued with Syrah and was completed by mid-October with Cabernet and Sangiovese.
During this phase, the wine completes alcoholic fermentation at a controlled temperature that does not exceed 25°C (77 °F).
Malolactic fermentation is completed by autumn and the wine is aged for about 4 months.
TASTING NOTES
Harvesting activities began about 10 days later than last year. Picking began with Merlot on September 20th, continued with Syrah and was completed by mid-October with Cabernet and Sangiovese.
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