In 1991 I planted the first Vineyard with Merlot, Cabernet, Sangiovese, Syrah, with the aim of supporting both the established great Bordeaux grape varieties expression in Bolgheri, both the ability of elegance and softness that may give Sangiovese and Syrah in warm Mediterranean.
The grapes are picked before ripening Merlot (to early September), then Syrah, Sangiovese and Cabernet. Fermentation and maceration are made variety to variety, in oak vats of drowning small cap by hand (fulling) for more than 20 days. Immediately after the pressing, the wine goes into barriques and barrels fermentation, where, after Assembly, for 12 months.
Bottled without filtration, Piastraia is sold after a stop of aging, proving right harmony and balance.
Grapes: Cabernet-Merlot-Syrah-Sangiovese 25% 25% 25% 25%
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