The meticulously selected grapes ferment in 50 hl steel tanks. About 20- 30% of the juice is immediately drawn off and the remainder ferments at controlled temperatures of 22°-26°C (71,6°-78,8°F) with daily pump-overs. When fermentation is complete, the wine is racked into small and mediumsized barrels for about two years.
Outstanding structure and soft texture set in a rich aromatic array of fruit and sweet spice make this wine a wonderful accompaniment for flavoursome meat-based dishes, such as game and spicy or aromatic herbbased recipes, or with mature cheeses.
Sangiovese, Cabernet Sauvignon
Zone Of Production
350 - 550 m (1.150 – 1.800 ft.) above sea level
Type Of Land
Schist and sandstone marl
Spurred Cordon and Chianti Arch
Profoundly deep ruby red. Very ripe fruit aromas are backed up by classic gladiolus florality nuanced with balsam, mint, spiciness and sweet tobacco. Superb poise in the mouth, where structure, softness, acidity, extract and savouriness come together to perfection, leading into an aroma-rich finale that thrills to warm notes of ripe fruit lifted by fresh balsam.
Period Of Harvest
1st October – 30th October
14.00 % vol.
Temperature Of Service
18 - 20 °C (64 - 68 °F)
A large glass, narrowing at the rim.