A blend of 50% Sangiovese, 30% Merlot and 20% Cabenet Franc which are all fermented separately and blended after fermentation. The grapes are de=stemmed and the must is punched down. Temperature control fermentation is at 22-24 degrees Celsius. There is a four day maceration after fermentation. The wine remains on the lees in stainless steel tanks for three months. It's then blended and bottled by the end of May/ beginning of June. There is no oak. The Cabernet Franc and Merlot come from soils planted to clay and sand. Sangiovese is planted to limestone and sand: calcareous soils. Really good and brambly with nice texture. 20mg of free SO2. The total SO2 is 50 mg.
Muschen is a fruit-fly in the local dialect. This annoying little insect is also Alberto’s nickname.
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