SAMARCO IGT

The grapes come from a 15-hectare single vineyard at an altitude of 380 metres, with Galestro soils and south-west to south-east exposure. Skin contact fermentation takes place in concrete vessels for seven days at 28–30 °C, after which the wine remains on the skins for around 30 days. It then matures for 14–16 months in French barriques, 30-hectolitre casks and 500-litre tonneaux, followed by a further 24 months in bottle. Stylistically, it is dense and medium- to full-bodied, with aromas of cassis, smoke, tobacco, minerals and vanilla, along with a rich, harmonious impression. ([viaswine.com](https://viaswine.com/wp-content/uploads/CastellodeiRampollaSammarcoToscanaFactSheet.pdf?utm_source=openai))