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Technical Sheet

  • GRAPE VARIETY: 100% Sangiovese.
  • PRODUCTION TECHNIQUES: The grapes are harvested between the end of September and early October. The bunches are picked by hand and very carefully selected. Vinification takes place at controlled temperature and with 3 daily pumpings over; after a maceration of 3-4 weeks the wine is kept in oak casks for at least 24 months and bottled at least 6 months before being put on the market, which takes place 5 years after harvesting.
  • COLOUR: Deep ruby red, verging on garnet with ageing.
  • BOUQUET: Slightly ethereal, then intense.
  • TASTE: Dry, warm, robust and lively.
  • SERVING SUGGESTIONS: Roasts and braised meats, red meats and game.
  • SERVING TEMPERATURE: Serve at 18-20°C, uncork half an hour before serving.