Grapes: Sangiovese 70%, 30% others autochthone grapes
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 stainless steel tanks
Sensory profile: With a medium intensity ruby color and good purple highlights, it’s a limpid wine with a medium consistency. The fragrance is characterized by fresh floral notes of violet and wisteria and by fresh fruits of cherries and raspberries. It’s a dry wine, with a perfect alcohol balance and a good freshness and mineral salts. With soft tannins, it is intense and has a good persistence in mouth.
Suggestions: It’s an easy to drink wine, good for all kinds of meals, from appetizers of cured meats to pasta and also white and red grilled meat.