About this wine
First produced: 2010.
Vinification: separate vinifications with 15-day maceration at 28°C. Fifteen percent of the Montalcino Sangiovese undergoes 48 hours of cryomaceration at 8°C, followed by seven days of fermentation at 25°C. Spontaneous malolactic fermentation.
Alcohol: 13–13.5%.
Characteristics: intense ruby with violet reflections; ripe blackberry, wild strawberry, spice and vanilla; full, fruity, persistent and soft palate.
Serving temperature: 16–18°C.
