Grapes: Sangiovese 95%, 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: 18 months in 45 hl barrels of French oak, 6 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 spicy of licorice, coffee and cacao. 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.