Temperature-controlled fermentation (at 26 °C; 79 °F) lasts for around 20 days, with pumping over in an open vat during the initial phase; the malolactic fermentation takes place immediately after the alcoholic one. This is followed by a long period of maturation (around 2 years) in new French oak barrels.
The palate’s sangiovese-driven tannic thrust and austerity make this a perfect match for very flavoursome dishes, such as juicy, strongly fragrant meat-based preparations or furred and feathered game of all kinds.
Zone Of Production
350 - 500 m (1.150 – 1.800 ft.) above sea level
Type Of Land
Schist and sandstone marl
Spurred Codon and Chianti Arch
On the Nose it gradually unfurls flowers, fruit, spice and gunflint in an intriguingly absorbing array of earthly wide-ranging aromatics. Sangiovese’s austere tannins are firmly in the traditional mould, underpinning progression on the subtly nuanced but very centred palate, which combines warmth, freshness, savouriness and minerality.
Period Of Harvest
5th October – 15th October
13,50 % vol
Temperature Of Service
18 - 20 °C (64 - 68 °F)
A large glass, narrowing at the rim