Pugnitello from Cantina Podere Casaccia is vinified using the same Malvasia Nera grapes. A pre-fermentation maceration is carried out for 48 hours, followed by punch-downs and pump-overs every 6 hours for about 20 days until fermentation is complete. This is followed by a post-fermentation maceration for a few days, and finally, “batonnage sur lies” for 12 months in barriques and steel until bottling.
Serving temperature | 16°-18° C |
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Origin | Scandicci – Florence – Tuscany |
Soil | clay, silt, and sand with rock fragments |
Altitude | 120 meters above sea level |
Training system | guyot |
Harvest | last ten days of September |
Plant density (plants/ha) | 4000 |
Vinification | 20 days of skin maceration |
Aging | 12 months in 10hl barrels, in steel until bottling |