About this wine
Vineyard and terroir
The Sangiovese grows on gently sloping hills in the Chianti region between Florence and Siena. The vines are planted in limestone and marl soils.
Vinification
The grapes are harvested at optimal ripeness, then destemmed and gently pressed. The must stays in contact with the skins for 4–8 days. It is then moved to special steel tanks, where fermentation takes place at 25–30 °C for 8–10 days.
Ageing
The wine ages on its lees in the same steel tanks for at least 3 months.
Tasting profile
A juicy red wine.
Serving and pairing
It can be enjoyed fairly young, but can also be kept for several years.
