Urlari Pervale Farm

This Tuscan red wine is born from the union of Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot and Alicante Bouschet. Production is limited to 30,000 750 ml bottles per year, with a yield of about two plants per bottle.

The winemaking process begins by transporting the berries on a gravity belt to preserve the integrity of the skins. After destemming, the fruit passes through a filtering machine that gently breaks down the skins to release the juice. The berries are then collected in conical stainless steel tanks.

Vermentation takes place at a controlled temperature with repassing of the must every 6 hours. After two weeks of maceration, the grapes are gently pressed. Aging involves 12 months in French oak barrels, using half new barrels and half used barrels, followed by 12 months resting in bottles.