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Technical Sheet

  • GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
  • PRODUCTION TECHNIQUES: Harvest in the second decade of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 12 months after harvesting. The wine is put on the market 2 months after bottling.
  • COLOUR: Bright, brilliant ruby red.
  • BOUQUET: Intensely winy with scents of red fruits.
  • TASTE: Harmonious, round and very elegant.
  • SERVING SUGGESTIONS: Roasts, braised meats, white and red meats.
  • SERVING TEMPERATURE: Serve at 18-20°C, uncork half an hour before serving.