Le Difese
I.G.T.

TASTING NOTES: The wine is distinguished by a good structure and is extremely supple making it very pleasant and drinkable. TECHNICAL NOTES: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30°-31° C, without the addition of 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 steel vats.