After harvest, the grapes were destemmed and gently crushed. Maceration lasted for about ten days in stainless steel tanks where the alcoholic fermentation then took place. We softly pumped over the must so as extract color during fermentation. By the end of December, the wine had also completed its malolactic fermentation and was introduced into oak barrels of capacities varying between 20 and 50 hl where it aged for a period of 4 months, followed by bottling. Alcohol : 13,5% Vol.
The vineyards of La Braccesca Estate are situated in the Montepulciano DOCG area and enjoy a very favourable exposure and microclimate. The first vintage Vino Rosso di Montepulciano La Braccesca to be released was the 1992 vintage. The wine is named after "Sabazio" (Sabatino Lulli) who was an important personality in medieval viticulture in the Montepulciano area.