Grapes
Sangiovese, vines allowed by the specifications

Production area
Chianti DOCG

Altitude
from 50 to 150 meters a.s.l.

Type of soil
Hilly, loose and deep soil, rich in marine fossils and bones. Marly arenaceous soil, consisting of clayey and sandy schists. They alternate with vineyards located in more clayey areas with alkaline pH.

Alcohol
13 % vol.

Fermentation
It is fermented for -12 days at a temperature of 20-24°C, then macerated for 15 days at 27-28°C in steel tanks, with pumping over and delestage techniques. Subsequent malolactic fermentation, racking and addition of sulphiting agents.

Aging
Refinement in steel tanks with micro-oxygenation and fine lees for about 6 months.

Tasting notes
Ruby red in color, it has good body and an intense and persistent aroma with hints of cherry and spices. On the palate it is smooth, fresh and pleasantly balanced.

Food pairings
Red meats, cold cuts and aged cheeses, meat tartare and carpaccio.

Capacity
0,75 l