About this wine
Vineyard and terroir
The Sangiovese is grown in Viticcio’s own vineyards.
Vinification
The grapes are harvested by hand at optimal ripeness and selected twice by hand: first in the vineyard during harvest and again on a sorting table. The berries are finely crushed, then fermented in stainless-steel vats at a controlled temperature of 28–30 °C. Maceration lasts 25–30 days. Malolactic fermentation also takes place in stainless steel.
Ageing
The wine matures for three years in French-oak barrels, followed by at least one year in bottle.
Serving and pairing
Pair with red meat, game, aged cheeses or dishes in which truffles are the principal ingredient.
