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The Vineyard
The grapes for the winemaking of Collorosso come from youngest vineyards of the estate.
Viticulture
The vineyard management focuses on non-invasive agriculture according to biological principles, manual work, and targeted interventions to promote a good vegetative/reproductive balance of the plants, in particular, younger vines.
Vinification
Grapes are harvested in crates by hand and directly selected in the vineyard. The winemaking process begins after the de-stemming of bunches, which after a soft pressing, ferment into steel vats. The fermentation lasts few days, followed by a maceration of about a further week.
Maturation
Our wines, after the racking, are stored in various types of woods and a small quantity of them in steel vats, where the spontaneous malolactic fermentation takes place. For the first six months, the batches selected for the production of Collorosso refine, separately in barrels of different capacities, grains, and seasonings, as well as in steel vats. They are afterward, assembled and continue their aging process for few more months, until the target refinement is reached.
Style
Collorosso is a wine that makes fragrance its hallmark, in which everything revolves around the freshness of fruit, in a game of crunchiness and juiciness. In its bottle, all the typical hints of Sangiovese combine with a subtle, vibrant tannic texture, which enhances its flavor, making it vigorously and lively.
