Nostrale Rosso from the Terre di Giotto winery, managed by winemaker Michele Lorenzetti, is produced from Sangiovese, Canaiolo, and Tempranillo grapes. The wine undergoes a three-week maceration on the skins in concrete tanks without temperature control, followed by an 8-month refinement in concrete.
| Serving Temperature | 15°-18° C |
|---|---|
| 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 3 weeks |
| Refinement | 8 months in concrete |

















