Grape: Merlot, Cabernet Sauvignon, Sangiovese
Region: Bolgheri, Tuscany, Italy

Distributor's Notes:

"Each variety is harvested by hand at full ripening in small baskets. Pievi is fermented in wooden barrels of 33 hl size with natural yeasts only. The cap is pushed down by hand twice a day and in the first days of fermentation. Frequent delastages are performed to let the must breathe. Normally the fermentation takes 2 weeks for each variety, after which the wine is blended and transferred into 2 and 3 year old barriques for the malolactic fermentation."