Grape varieties: Sangiovese 100%
Winemaking: fermentation, in 40/35 hectoliter stainless steel vats, usually lasts 28/30 days depending on the vintage, takes place spontaneously in the days following the harvest in non-air-conditioned rooms, hence the need to intervene on high temperatures with frequent pumping over throughout the day and often with délestage.
Maturation: After racking, the clean wine remains in steel for another few months during which it undergoes malolactic fermentation. After decanting, it is placed in large 18/22 hectoliter medium toasted Slavonian oak barrels.
Aging: 12 months in barrel with release on the market the second year after the harvest after having done some aging in the bottle.
Tasting notes: ruby red in color on the nose, it is intense and floral with aromas of undergrowth, red berry fruit and ripe cherry and weedy and spicy notes. The taste denotes good freshness and flavor with elegant but persistent tannins.
Pairing: excellent with dishes based on grilled, stewed and baked red meats
Format: 750 ml