Cavalchina Santa Lucia Bardolino Superiore 2007
The harvest generally happens towards the end of October and after destalking the fermentation takes about 15 days; with initially high temperatures, which are then lowered. The differentstructure of the Sangiovese grape means that it has to be fermented separately, with a reducedmaceration, for between 6 and 8 days.
In certain vintages the Sangiovese is aged in small oak barrels whilst the rest of the wine remains in stainless steel, as the grapes varieties do not suit wood ageing. The wines are blended and bottled in the summer and then kept in bottle for 3 months before release in November a year after the vintage.