34% Sangiovese Grosso, 33% Merlot, 33% Cabernet Sauvignon
200/400 m. a.s.l
Yield per hectare:
The grapes are harvested execlusively by hand, at tthe best time for each vineyard, when they are ripe. Vinification in steel with spontaneous temperature-controlled fermentation. Long maceration on skin. Variable pumping over and délestage, aimed at extracting only the
noble components from the skins.
12-15months in small oak barrels, with short refine in barriques.
At least 4 months in the bottle before release for sale
Organoleptic characteristics and aromas
A smooth, strutured wine, nicely fresh and easy to drink. Bright red in colour, the nose is characterised by red berries, with sour cherry and savoury note on the palate. Serve with everyday rice and pasta dishes, everyday main courses featuring meat, cured meats and sausages and matur cheeses.