GRAPE BLEND: Sangiovese, Canaiolo
IN THE VINEYARD: vines are guyot and cordon spur trained, in clay-loam soils. Grapes are thinned in the month of August.
YIELD GRAPES/Ha: 5000-6000 kg grapes per hectare.
HARVEST: October. Harvested by hand, in crates.
VINIFICATION: alcoholic fermentation at a temperature of 28°C with daily delestage. The duration of maceration varies, depending on the year.
AGEING: blend of 50% steel and 50% oak barrels
REFINEMENT IN THE BOTTLE: 6 months.
TASTING NOTES: offers the nose delicate aromas of sour cherry, violet, redcurrant and strawberry; smooth, balanced and mouth-filling on the palate.
PAIRINGS: meat dishes, grilled meats, aged cheeses.
SERVING TEMPERATURE: 18 °C