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

Production area
Vinci and other Chianti DOCG areas

Altitude
50-150 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
It matures partly in large vats and 2nd and 3rd passage vats, and partly in steel with micro-oxygenation for about 12 months. It then spends a year in steel and 2-6 months in bottles depending on the vintage.

Tasting notes
Ruby red colour with a slightly garnet rim. The bouquet is intense, with spices and ripe fruit, Marasco cherry, pepper, nutmeg and cinchona. To the palate it is taut and sapid, full-bodied and with a spicy intensity. It has a long and juicy ending on ripe fruit and pepper.

Food pairings
Red meats, pork chops, grilled sausages, cold cuts, truffle meats.

Capacity
0,75 l