Description

GRAPE VARIETY – Sangiovese 80%, Ciliegiolo 10%, Canaiolo 10%

PRODUCTION AREA – Montepulciano.

VITICULTURE – Spurred cordon with a density of 4800 vines/ha.

VINIFICATION – In conical steel vats at controlled temperatures (max. 27°C). Cold pre-fermentation maceration for 2 days. Fermentation with medium maceration on the marc and frequent progressive pumping-over. Malolactic fermentation in temperature-controlled steel vats. Almost simultaneously with primary fermentation.

REFINING – 8 months in small 5.5 hL Slovenian oak barrels. Minimum 4 months in bottle.

COLOR – Bright, limpid ruby red.

PARFUMS – Fresh approach with notes of violets, blackberry jam and cherries, very well defined and pleasant.

TASTE – Fresh and harmonious, with good structure and interesting tannins, well-balanced, soft with a characteristic acidic structure that makes it very sapid.

SERVING TEMPERATURE –16-18°C.

ALCOHOLIC STRENGTH – 13.5%

WINE AND FOOD PAIRING –