Fermentation is carried out on the skins for about seven to ten days, depending on the results of analysis, at a controlled temperature of 24°-26° C (75,2°-78,8° F) and in reducing conditions with micro-oxygenation. After spending six months in steel, the wine is racked into big oak casks.
Ideal with traditional Tuscan cooking, especially starters of cold meats and “bruschetta” toasted bread with spreads of all kinds, or charcoal-grilled pork drizzled with extra virgin olive oil.
Sangiovese and other varietals
Zone Of Production
350 - 500 m (1.150 – 1.800 ft.) above sea level
Type Of Land
Schist and sandstone marl
Spurred cordon and Chianti Arch
Deep, vibrant ruby, giving typical violets aromatics with cherries and red berry fruits, lifted by a grace note of minerality. Assertive on entry, with savoury freshness to the fore mid palate, before the delicious finale reprises fragrant notes of balsam-wreathed fruitiness.
Period Of Harvest
25th September – 15th October
13,50 % vol.
Temperature Of Service
18 - 20 °C
A large glass, narrowing at the rim