Grapes: Sangiovese 80%, Canaiolo 10%, Colorino 10%
Harvest: By hand
Vinification: Controlled alcoholic fermentation at 20-25°C in stainless steel tanks with automatics pumping over and punching down of the cap. At least 18 days of maceration on the lees. Malolactic fermentation.
Ageing: 24 months in 45 hl barrels of French oak
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 wither flowers, with notes of red tulip, wisteria and followed by currant jam. It could be discerned fragrant of white chocolate, coffee and cinnamom. The wine is dry, warm, soft and rounded, characterized by a good freshness and mineral salts. In coherence with the smell, it is intense, persistent in mouth and with elegant tannins. Finish with a rhubarb’s note.
Suggestions: It’s a wine good for all kinds of meals of medium complexity and fatness, like lasagna, red grilled meat or wild game.