Le Buche

Combination: Charcuterie boards of sheep’s milk cheeses and cold cuts, pasta with meat ragouts, grilled pork.

Alcol 15%

Size: 0,75L

Temperature: 16/18°C

Wine variety: 75% sangiovese, Melot, cab. Franc, petit verdot

Description: Pre-fermentation maceration for approximately 48 hours at low temperatures, fermentation in steel with only natural yeasts, skin contact maceration for 20-30 days.
Maturation for 12-15 months in 10 hl wooden barrels for Sangiovese and in barriques for international varieties. After blending, a brief passage in cement will be followed by additional bottle aging of at least 6 months.”