Grapes: Sangiovese 90%, Merlot 10%
Harvest: By hand
Vinification: Controlled alcoholic fermentation at 20-25°C in stainless steel tank with automatics pumping over and punching down of the cap. 18 days of maceration on the lees. Malolactic fermentation.
Ageing: 12 months in 45 hectoliter barrels of French oak, 12 months in concrete tanks
Sensory profile: It’s a limpid wine that has a medium intensity ruby color with some garnet highlights and a good consistency. The fragrance is characterized by a floral bouquet of dried flowers, with notes of red rose and violet followed by mixed berries jam. It could be discerned a sweet spicy of white chocolate, vanilla and cinnamon. The wine is dry, warm, soft and rounded, characterized by a good freshness and mineral salts. It is intense, persistence in mouth and with elegant tannins.
Suggestions: It’s a wine good for all kind of meals that present a medium complexity and fatness like lasagna, red grilled meat or wild game.