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Partially crushed fruit is then transferred into open-top tanks for fermentation
Round in texture
placating the primary fruit while transforming the wine into something far more complex
The grapes underwent a cold soak for 6 to 8 hours before pressing under a layer of inert gas
At 50% ABV it treads the line for me at what you can sip without any water
San Felice Pugnitello Toscana 2016 sku_2171056 Partially crushed fruit is thenIntriguing and classy Super Tuscan, smoky and black fruited with great aromatic complexity. From the ancient Pugnitello variety, native to Tuscany, and rediscovered by San Felice the first to recognize its potential and still regarded as its leading proponent. Intense purple red, with a complex bouquet comprising notes of cinnamon, cloves, wild berry conserves and tobacco. Velvety, with massive fruit and flavour. Made with rare native grape
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