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Zabala – Red Wine IGT Toscana


Soil composition: stony

Training system: Guyot

Vine density: 4,000 buds/ha

Yeald per hectare: 60 ql of grapes

Area of production:  Porrona Cinigiano

Grape variety: Sangiovese (90%) and Ciliegiolo (10%)

Harvest: September-October

Fermentation: natural fermentation of 30/35 days in steel without the addition of yeasts and without temperature control. Medium-long maceration on the skin. 

Aging period: concrete and steel

Alcohol: 13,5%

Color: bright red

Flavors: plum and black cherry

Aroma: austere and enveloping

Food pairings


Cold cuts and salami;

Pasta with meat sauce;

Mushroom risotto;

Calf meat;

Pork meat;


Cooked meats;

Hard cheeses;

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