Tolaini Al Passo Toscana

Winemaking Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into stainless steel fermentation tanks and a portion into French oak fermenters. Alcoholic fermentation The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 20-25 days where remontage occurs every 6-8 hours and one delestage is done per week. Malolactic fermentation French oak fermenting tanks and in French oak barriques (20% new and 80% used one year) Maturation On fine lees for 6 months in barriques and oak fermenters 8 months in barriques (20% new) Tasting notes Spicy notes of French oak rise above distinct aromas of cherry and berry. The palate has a backbone of Sangiovese a roundness of Merlot and enhanced body from the oak. The fruit purity and varietal signatures are testament to the meticulous care given to the young vines