Paluffo Rosso, 2017

In 1427 Paluffo area was known for the production of oil, wine, saffron, pork meat, linen, wheat and spelt. The estate has an extension of 7 ha organically conducted with 700 olive trees and vineyards of sangiovese, malvasia, trebbiano and cabernet sauvignon dating back to 1985 and with some old vines of 1920. We produce sangiovese IGT Toscano and trebbiano. Sangiovese IGT Toscano: fermentation is made naturally without any added yeast for 2-4 weeks, malolactic fermentation is natural and sulfites are added in a small amount only at bottling. The aging is made in steel and in old barriques for one year. In the Rosato wine (Trebbiano) the fermentation is made naturally without any added yeast at 18°C for 2 weeks with skins, malolactic fermentation is natural and sulfites are added in a small amount only at bottling. We produce EVO Oil organic. The harvest is manual made in October- November. The pressing is done within 3 hours after the harvest with continuous cold mill cycle. We produce also raw unfiltered honey.