Toscana Rosso “Mormoreto” 2020 – Frescobaldi

The grapes to produce Toscana Rosso “Mormoreto” Frescobaldi were hand-harvested and then softly pressed. Each variety was vinified separately. The Toscana Rosso “Mormoreto” Frescobaldi fermentation took place over 15 days in stainless steel tanks at less than 35°C. Maceration lasted for 20 days, with malolactic fermentation taking place in barriques immediately following alcoholic fermentation. The wine was aged for 24 months in hand-split oak barrels that were new and partly once-used, before being cellared for six months in bottle.A 25 hectare vineyard planted in 1976, with more than 5,800 vines per hectare. The vineyard sits at 250 to 300 metres above sea-level. Two types of soil run through the vineyard. The first is rich in sand and well drained with a reasonable presence of calcium. The second is a limestone soil, rich in clay and calcium.