Grape variety: 100% sangiovese
Vines training shape: Spurred cordon
Harvest date: Second week of October
Harvest method: By hand in small cases
Number of bottles produced: 900
Fermentation vat: glazed cement
Maceration period: 25 days
Fermentation temperature: 30 °C
Ageing: 24 months in small French oak barrels
Ageing in bottle: 12 months minimum
Colour: Brilliant ruby red
Aromas: dominant wild violet aroma with a background of spices and some light toasted aromas.
Taste: elegant in the palate, it has evident acidity which reflects the characteristics of the local terroir. It has long and balanced tannins that give this wine the typical impact of Sangiovese grown at high elevations.
Food pairing: aged cheese, Florentine steak, red meat, roasted and stewed.