Grapes: Sangiovese 90%, Colorino 5%, Canaiolo 5%
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: 12 months in 45 hectoliter barrels of French oak Sensory profile: It’s a limpid wine with a beautiful ruby color with some purple highlights and a good consistency. The fragrance is characterized by a floral bouquet of red roses and violets followed by fresh cherries and raspberries. It ends with a citrus note of red orange. The wine is dry, rather warm and soft, properly characterized by a good freshness and mineral salts. It is intense, persistent in mouth and with elegant tannins.
Suggestions: It’s a wine good for all kinds of meals and could be paired with appetizers of cured meats, pasta with pork meat sauce or white and red grilled meat.