Grape variety: 100% Sangiovese
Harvest: First week of October.
Winemaking: Spontaneous fermentation with indigenous yeasts. Maceration at a temperature of 30-33 °C for approximately 20 days with frequent pumping over and punching down.
Aging: 36 months in 30 hl oak barrels plus 6 months in the bottle.
Tasting Notes: quite intense ruby red in color with garnet reflections, the nose expresses an intense bouquet of red fruit with hints of undergrowth and notes of vanilla. In the mouth it denotes great structure and tannicity, it is warm, broad, fine, harmonious and with a long taste-olfactory persistence.
Pairing: ideal with red meats in general, also excellent with game-based dishes and mature cheeses.
Format: 750ml