Grapes
Sangiovese

Production area
Tuscany

Altitude
50-150 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, rich in limestone. Deep soil with East and Southeast exposure.

Alcohol
13 % vol.

Fermentation
It is fermented for 12-15 days at a temperature of 20-24°C, then macerated for 10 days at 27-28°C in steel tanks, with pumping over and delestage techniques. Subsequent malolactic fermentation, racking and addition of sulphiting agents.

Aging
Aged on fine lees with micro-oxygenation for about 6 months.

Tasting notes
It has a ruby red color, a full and rich taste, good body, soft and velvety with hints of vanilla and tobacco on the finish.

Food pairings
Ragout tagliatelle, cold cuts, roasts.

Capacity
0,75 l