Grapes
Sangiovese, vines allowed by the specifications

Production area
Tuscany

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 soil comprising clay schists. Alternated with vineyards located in areas with a higher clay-limestone content and an alkaline pH. Vineyards facing south.

Alcohol
14.5 % vol.

Fermentation
Alcoholic fermentation of very ripe grapes for 10-12 days at a temperature of 22-26°C, followed by maceration for 10 days at 30°C in steel, using Delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation

Aging
Ageing in steel vats with micro-oxygenation on fine lees for about 8 months

Tasting notes
Intense ruby red colour. The bouquet is rich in fruits, balsamic and grassy notes. Also with notes of cherry, cinchona and coffee. To the palate it is enveloping and full, warm and rich, supported by a good acid shoulder and an end note of fruit, herbs and berries.

Food pairings
Red meats and game, aged cheeses.

Capacity
0,75 l