Fermentation: under controlled temperature in steel tanks with long maceration on the grape marks. Malo-lactic fermentation: in French oak. Time of maturing: 14 months in barriques and tonneau with 6 months of bottle refinement.
Bolgheri Rosso 'Volpolo'
- Podere Sapaio
- Toscana, Italy
Method & Production
Tasting notes
Complex nose with real depth offering spice, leather, olive and pepper. Concentrated style with a sweet oak finish.