Podere San Christoforo

Ameri Rosso IGT Toscana

Method: when our Sangiovese grapes are fully ripe, we cut the shoot on which they are growing and leave the bunches to dry for several days on the vine. This method called “taglio del tralcio” can be done only in warm and dry years. These partly dried grapes are added to some Sangiovese that is fermenting. This technique called "Governo" was described for the first time in the book "The art of making a perfect and durable wine", written in 1774 by Ferdinando Paoletti from Florence.
After fermentation the wine is matured for 10 months in old French oak barriques.  The resultant wine displays great intensity and plushness.