Sangiovese 100% harvested manually in the first week of October.
Alcoholic fermentation with indigenous yeasts and approximately 20 days of maceration on the skins in temperature-controlled wooden vats (around 30 °C), followed by about 36 months of ageing in Slavonian and Austrian oak barrels, and completed with at least 12 months of bottle ageing.
Clear, ruby red colour with garnet reflections; intense, lingering aroma with notes of underbrush, small red berries, a hint of vanilla and a touch of jammy sweetness. Elegant and harmonious on the palate, with lingering aromas and soft, ripe tannins.
Roasted red meats, game, and aged cheeses. Serving temperature 18 °C.
Long-aged wine. Store bottles on their sides, in the dark, at a temperature of around 15 °C, away from noise and strong odours.
First year of production 2010.
Technical sheets
