Grape Variety
90% Sangiovese - 10% Colorino
Total bottles produced
60,000
Harvest period
Late September - early October
Fermentation
In stainless steel vats
Fermentation temperature
21° C / 70° F
Fermentation duration
7 days with skin contact
Malolactic fermentation
In stainless steel vats
Aging
8 months in total: 30% of the wine is aged in Slavonian oak barrels of50 HL and 70% in stainless steel
Alcohol
13.5% Vol.
Service temperature
14° C / 57° F
Food pairings
Ideal with charcuterie and medium-aged pecorino cheese, excellent with braised meats
2017
Vino Quotidiano Guida Slow Wine 2020
2018
Miglior Vino Rosso Centro Italia Guida Berebene Gambero Rosso
Scheda tecnica Crociferro 2020 (607.21 KB)
Technical sheet Crociferro 2020 (605.76 KB)