About this wine
Grapes
100% Sangiovese, harvested by hand in the first week of October.
Vinification
Alcoholic fermentation begins with indigenous yeasts in temperature-controlled wooden vats at approximately 30 °C. Maceration on the skins lasts about 20 days.
Ageing
Approximately 24 months in Slavonian and Austrian oak, followed by at least 12 months in bottle.
Tasting profile
Clear ruby red with garnet reflections. The intense, persistent aroma combines underbrush, small red fruits, light vanilla and preserves. The palate is elegant and harmonious, with a long aromatic persistence and soft, mature tannins.
Serving and pairing
Serve at 18 °C with roasted red meats, game or aged cheeses. Intended for long ageing; store bottles horizontally in darkness at approximately 15 °C, away from noise and strong odours.