Tasting Notes and Description
Tasting Notes For Tenuta San Guido Le Difese Red Blend 2018
Careful selection and selection by hand of the bunches. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at a controlled temperature (29-30 ° C) without the addition of external yeasts. Maceration on the skins for 12-15 days for Cabernet Sauvignon and for about 15- 18 days for Sangiovese, with subsequent phases of pumping over and deléstage to soften and refine the tannins. Malolactic fermentation carried out in steel and concluded in mid-November.
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