Grapes: 100% Sangiovese
Harvest: by hand into crates, starting in the first ten days of October.
Vinification: destalking, maceration at 28°/30°C for about ten days, soft pressing and temperature controlled malolactic fermentation in steel.
Ageing: 12 months in barriques with a capacity of 2.25 hl and tonneaux with a capacity of 5 hl.
Maturing in the bottle: at least 6 months.
Tasting notes: ruby red colour tending towards garnet. Its bouquet presents scents of brushwood, tobacco and pepper with a balsamic freshness. Compact and dry in the mouth with evident returns of fruit and a chocolate finish.
Serving suggestion: pigeon timbale, roast pork.
Size: 750 ml bottle, 1.5 l magnum.
Packaging: single box and carton of 2, 3 or 6 bottles.