Tizzonero
Caratteristiche tecniche
 | Grape variety | Montepulciano 50%, Sangiovese 50% |
|---|---|---|
| Production area | Baschi-Orvieto (Umbria) | |
| Area of vineyard | 18 Ha | |
| Altitude | 350m above sea level |
|
| Terrain | Volcanic, pebble-rich | |
| Training system | Spur pruned cordon | |
| Density of the vines | 5.000 per Ha | |
| Production per Ha |
6.200 kg |
|
| Yield in wine | 60% | |
| Average age of the vines | 9/12 years | |
| Vinification system | Skin contact for 18-20 days with several pressing |
|
| Harvesting period | From September to October | |
| Malolatic fermentation | Carried out |
|
| Refining method | In Never and Allier oak barriques or 6 months and then in bottles | |