Grape variety: 80% Sangiovese, 20% Canaiolo.
Production Techniques: Harvest in the second decade of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 12 months after harvesting. The wine is put on the market 2 months after bottling.
Colour: Bright, brilliant ruby red.
Bouquet: Intensely winy with scents of red fruits. TASTE: Harmonious, round and very elegant. ALCOHOLIC STRENGTH: 12,5% vol.
Serving suggestions: Roasts, braised meats, white and red meats.
Serving temperature: Serve at 18-20°C, uncork half an hour before serving.