Grapes: Sangiovese 80%, Colorino 10%, Canaiolo 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: 24 months in 45 hectoliter barrels of French oak
Sensory profile: It’s a limpid wine with 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 cherries and raspberries jam. 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 aperitif but could be paired with many kind of meals, like pasta with pork meat sauce or white and red grilled meat.