Il Corzano
2006 Toscana IGT rosso
Varieties: Sangiovese 45%, Cabernet sauvignon 40%, Merlot 15%
Manual harvest September 13th to October 11th 2006
Maceration in stainless steel tanks for 26 days, separated by variety
Malolactic fermentation part in wood and part in stainless steel in December 2006
Maturation in barriques for 14 months, 40% new oak
Bottled June 2008
Bottles produced: 8000 0.75 l , 150 1.5 l, 50 3 l
Alcohol14.5%, total acidity 5.8 g/l, pH 3.53, residual sugars 1 g/l