Fortulla Rosso Toscana

• Varietals: 50% Cabernet Sauvignon and 50% Cabernet Franc.

• Vineyards: Located on the hills bordering the Spianate plateau that slopes slowly down to the Tyrrhenian Sea at Castiglioncello.

• Winemaking: Following an intense hand selection in the cellar, fermentation and maceration are conducted at a controlled temperature and lasts about two weeks, with frequent, short, pump overs. Finally it is racked off into steel vats, small tronco-conic vats, to settle, then aged in tonneaux for eight months.