Grape variety: 100% Sangiovese
Harvest: First week of October.
Winemaking: Spontaneous fermentation with indigenous yeasts. Maceration at a temperature of 30°C for approximately 20 days with frequent pumping over and punching down.
Aging: 12 months in 30 hl oak barrels plus 6 months in the bottle.
Tasting Notes: bright ruby red in colour, the nose is intense with fruity aromas of small fresh red fruits, cherry and floral hints of rose with spicy hints of pepper. In the mouth it is full-bodied, with pronounced tannins, intense and persistent.
Pairing: excellent with first courses with meat sauces, red and white meats.
Format: 750ml