Product Description:

"The grapes were picked in different periods and fermented separately, variety by variety. After the destemming and a soft pressing, the must fermented on the skins of the grapes for approximately a week in stainless steel tanks. During this phase, the must finished its fermentation at temperatures held to a maximum of 77° Fahrenheit (25° centigrade) and was then racked before going through the malolactic fermentation, which finished by the end of winter. The bottling of the 2016 Santa Cristina Rosso began in October of 2017. The first vintage of Santa Cristina was produced by Marquis Niccolò Antinori, father of Piero Antinori, in 1946. Over time Santa Cristina has become a reference point for connoisseurs, and not merely these consumers, thanks a constant commitment to high quality. The care and attention always given to both the vineyard work and the work in the cellar have been the stimulus for constant innovation and for measuring professional work and capacities with both native and international grape varieties. The result has been a family of wines, all different from one another, but distinguished by the same style, fruit of the indissoluble link between the vineyard, the terroir, and human contributions and input. Classic Santa Cristina has thus been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Mastrelle along with Campo Grande and Cipresseto. Together with the Santa Cristina extra-virgin olive oil, Donato, and the Santa Cristina Grappa, they represent a new step forward for a long and well established viticultural tradition."-Winery