Grapes: Sangiovese 80%, Colorino 10%, Canaiolo 10%
Harvest: By hand.
Vinification: Controlled alcoholic fermentation at 20-25°C in stainless steel tanks with automatic pumping over and punching down of the cap. At least 18 days of maceration on the lees. Malolactic fermentation. Ageing: 6 months in stainless steel tanks.
Sensory profile: The wine has a ruby color, with some purple highlights. It’s limpid with a medium consistency. The fragrance is characterized by floral notes of violet and wisteria and, moreover, by a fresh fruit of cherries and raspberries. It ends with a citrus note of red orange. It’s a dry wine, with a perfect alcohol balance and a good freshness and mineral salts. With its elegant tannins, it is intense and persistent 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.