Terroir: clay, limestone, galestro and sand soil.
Age of the vines: 25 years old
Vinification: Sangiovese grapes are harvested relatively early to ensure high acidity levels. 90 percent of the grapes are pressed and cooled to separate the must from the lees. Separately, a "pied de cuve", a type of natural yeast starter blend, is made then slowly added to the cooled must of the majority of the grapes. Fermentation starts in full and when only 4 or 5 grams per liter of residual sugar is remaining the blend is cooled and bottled.
Ghazii is produced with the "metodo ancestrale" (ancestral method), a grand-sounding but simple and delicate vinification process.
- Italy, Tuscany
- Ready To Drink