Gattaia Rosso from the Terre di Giotto winery, managed by winemaker Michele Lorenzetti, is produced from Pinot Noir grapes. The maceration on the skins occurs throughout the fermentation process in cement without temperature control for 80% of the mass with the stems. It then matures for at least one year in tonneaux, one year in cement, and no less than another year in the bottle.
Serving Temperature | 15°-18° C |
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Origin | Scandicci – Florence – Tuscany |
Soil | clay, limestone, and sandstone |
Altitude | 700 meters above sea level |
Training System | guyot |
Harvest | last decade of September |
Vinification | maceration on the skins for 15 days |
Aging | 12 months in tonneaux, 12 months in steel |