90% Sangiovese, 10% Ciliegiolo from 20 year old vines. Harvested first half of October. Maceration at a controlled temperature (28°C) for about 8/10 days. Malolactic fermentation in steel. Matured in oak barrels for a minimum of 4 months. Bottling and then aging in the bottle for at least 3 months.
Ruby red color with violet hues. Intense nose rich in fruity, winy aromas. Pleasant, balanced woody note. It is soft in the mouth with lively, sweet tannins. Our wine is lightly filtered to preserve its freshness and fragrance. Ideal with first courses with meat sauces. Tuscan soup “Ribollita”. White meat main courses and medium-aged cheeses.