Grape variety: 90% sangiovese e 10% Merlot
Exposure: south-east
Vines training shape: Spurred cordon
Harvest date: Second week of October
Harvest method: By hand in small cases
Number of bottles produced: 2.600
Fermentation vat: glazed cement
Maceration period: 25 days
Fermentation temperature: 30 °C
Ageing: 18 months in small French oak barrels
Ageing in bottle: 6/12 months
TASTING NOTES
Colour: Deep brilliant ruby red
Aromas: Intense dark berries aroma with hints of vanilla, wild violet and plum
Taste: in the palate it is well structured with fine tannins and a rich aftertaste. Its great complexity and characteristic acidity make it perfect for long ageing in the bottle
Food pairing: aged cheese, roasted or stewed meat, game.