Sangiovese 100% harvested manually in late September.
Alcoholic fermentation with indigenous yeasts and approximately 20 days of maceration on the skins in temperature-controlled stainless steel vats (around 30 °C), followed by about 12 months of ageing in wood.
Clear colour, bright ruby red; intense, lingering aroma with hints of fresh red berries and cherry; dry and warm on the palate, with good structure and notable aromatic persistence.
First courses with meat sauces, cold cuts, and red meats. Serving temperature 18 °C.
A wine with good ageing potential. Store bottles on their side, in the dark, at a temperature of around 15 °C, away from noise and strong odours.
Technical sheets
