IGT Il Bagatto


Cabernet Sauvignon 40%, Merlot 40%, Sangiovese 10%, Petit Verdot 10%.

Vinification and ageing

Vintage: first ten days of September
Harvest: manual harvest in cases
Vinification: soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 15 days.
Malolactic fermentation: in oak or stainless steel barriques
Oak-ageing duration: from 18 to 20 months in French oak barriques
Type of stabilization of the product:natural decantation
Bottle ageing: 12 months
Special Mention Certificate VIII Selezione dei Vini di Toscana 2008
Special Mention Certificate IX Selezione dei Vini di Toscana 2010
Great Mention Certificate XVII Oenologic Concourse Vinitaly Verona


2.450 bottles

Organoleptic characteristics

Colour: intense ruby red with pronounced garnet red reflexes, dark
Aroma: intense, fruit flavoursome of blackberries and wild berries. Pleasantly spicy and balsamic
Flavour: well-balanced, well-rounded, mouthfilling, with good structure and tannic fullness

Chemical analysis

Alcoholic strenght ml/100ml: 14
Non reducing extract g/l: 39,5
Reducing sugars g/l: 9.40
Total acidity g/l: 5,2
pH: 3.90

Download PDF