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 20 days. Post fermentation maceration for one week
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
Recognitions: Merit Certificate VII Selezione dei Vini di Toscana 2006


5.000 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: 13,83
Non reducing extract g/l: 33,30
Total acidity g/l: 6,40
Volatile acidity g/l: 0,72
pH: 3.40

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