Grapes
70% Sangiovese, 30% vines allowed by the specifications

Production area
Chianti DOCG

Altitude
50-100 m a.s.l.

Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists. Alternated with vineyards located in areas with a higher clay content and an alkaline pH.

Alcohol
13 % vol.

Fermentation
Alcoholic fermentation for 10-12 days at a temperature of 20-24°C, followed by maceration for 15 days at 27-28°C in steel, using Delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.

Aging
Aging in steel vats with micro-oxygenation on fine lees for about sixth months.

Tasting notes
Ruby red colour with purple reflections. The bouquet is of fresh fruit, blackcurrant and cherry and subtle spice. To the palate it is young and nippy, fruity and vinous.

Food pairings
Red meats; roastbeef, stewed rabbit, Tuscan soups, aged cheeses.

Capacity
0,375 l - 0,75 l