PRODUCTION AREA: the company owns two vineyard
allotments; Le Prata, facing South-East at an altitude of 500
meters above sea level and La Torre facing South-West
at 320 meters above sea level, that reach the bottle
at the end in a single solution.
GRAPE VARIETIES: 100% Sangiovese
TRAINING SYSTEM: unilateral spur pruning.
VINE DENSITY: 5952 blocks/ha.
YIELD PER HECTARE: 55/60 quintals of grapes
TYPE OF FERMENTATION: natural, without using yeasts.
PRODUCTION TECHNIQUE: The fermentation occurs
spontaneously, only by means of the local yeasts, for
ca. 28 – 30 days, afterwards the wine ages slowly in 30/50 hl.
casks for 38 – 40 months. Before its introduction on the
market, wine refines in bottle for 10 – 12 months.
COLOUR: ruby red with garnet reflections.
AROMA: deep, intense, with hints of soft fruit
aromas as well as ripe fruit in an elegant contrast.
FLAVOUR: austere, round but velvety, with enduring
intensity and persistence.
From Le Potazzine