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I Cangianti by Stoppini
italy
Wines 2022
Preview
Description
Our wines come from healthy grapes, which are specially selected and always fermented spontaneously without adding chemicals.
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Confine 2022( White Orange)
- Trebbiano Toscano : fermented on the skins for 7 days.
- Malvasia : fermented on the skins for 9 days.
Fermentation takes place separately with indigenous yeasts and without temperature control.Aging also takes place separately for 6/7 months in steel tanks on thin lees with various batonnage
Bottled without filtration
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Confine Macerato 2022 ( Orange Wine macerated)
Trebbiano Toscano and Grechetto
Fermentation take places in the same steel tank with indigenous yeasts and without temperature control, remains in maceration on the skins for 5/6 months, during which various batonnage are performed.
Bottled without filtration.
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Confine Macerato 2022 ( Orange Wine macerated)
Trebbiano Toscano and Grechetto
Fermentation take places in the same steel tank with indigenous yeasts and without temperature control, remains in maceration on the skins for 5/6 months, during which various batonnage are performed.
Bottled without filtration.
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Murato 2022 ( Light Red Wine )
Prugnolo Gentile 100%
- ½ pressed into whole bunches and fermented without the skins for 9 days
- ½ fermented on the skins for 7 days
Fermentation takes place separately with indigenous yeasts and without temperature control.
Aging also takes place separately for 6/7 months in steel tanks on thin lees with various batonnage
Bottled without filtration
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Ambiguo 2022 ( Red Wine )
- Canaiolo : fermented into whole bunches for 9 days
- Prugnolo Gentile : fermented into whole bunches for 10/11 days
Fermentation takes place separately with indigenous yeasts and without temperature control. Aging also takes place separately for 6/7 months in steel tanks on thin lees, with various batonnage
Bottled without filtration
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Promiscuo 2022 ( Red Wine )
- Prugnolo Gentile : fermented on the skins for 8 days
- Merlot : fermented on the skins for 7 days
- Cabernet : fermented on the skins for 7 days
Fermentation takes place separately with the pied de cuve method with indigenous yeasts and without temperature control.
Aging also takes place separately for 6/7 months in steel tanks on thin lees, with various batonnage.
Bottled without filtration
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