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 stainless steel and wooden vats (around 30 °C), followed by about 6 months of ageing in French oak barrels and about 24 months 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 1978.
Technical sheets
