Toscana Rosso “Haiku” by Castello di Ama (Italian Red Wine)

The vinification is started using ambient yeasts. Each grape variety is vinified separately in steel tanks, at a controlled temperature of 30/32°, with manual pumpovers. After the first racking, the wine is transferred back into steel tanks for malolactic fermentation. After malolactic, the three grape varieties are blended. The wine is then transferred into French oak barriques of thin grain, 24% of which were new and the remaining used, for 12 months and a further 12 months of refinement in bottle.