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[ Home > Wines > Italy > Italy > Ecco Domani Chianti 2006 ]
The wine was vinified using a maceration time of approximately eight days. The juice remained in contact with the skins during fermentation, using the remoutage or pump-over method. The temperature was held between 24°-25° C during fermentation to encourage good color and tannins, while maintaining the rich fruit aromas characteristic of the Sangiovese grape. The wine was not oaked, to maintain freshness and vivacity. The juice remained in temperature controlled tanks until bottling in March 2005.
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