Vine varieties: Sangiovese 100%
Winemaking: careful and rigorous selection of the bunches already in the vineyard. Immediately after harvesting, the grapes were destemmed and selected by hand, berry by berry, on the selection table. Thanks to this technique only healthy and ripe grapes reach the vat and this has among other things the important advantage that we do not need to add sulfur to the must. Spontaneous fermentation began after 1 day, reaching a maximum temperature of approximately 32°C. This year the fermentation lasted about 15 days in total. The must remained on the skins, from entering the vat to racking, lasted 8 weeks. Subsequently the young wine was aged in a 20hl oak barrel for 46 months. The malolactic fermentation took place immediately after the alcoholic fermentation, still in the vat and on the skins. We do not add yeasts or bacteria, enzymes or technological additives during the wine transformation phase.
Tasting notes: bright sub-red in colour, intense and complex on the nose, with floral and fruity aromas of ripe black cherries and red and blue berries, with mineral, herbaceous, spicy notes, of liquorice and hints of smoke, tobacco and. On the palate it denotes lively acidity, sweet tannins, hints of ripe fruit, balsamic herbs and candied citrus fruits and great harmony.
Pairing: ideal with structured game-based dishes, excellent with grilled meats and mature cheeses.
Format: 1500 ml