Temperature-controlled fermentation (at 26° C; 79° F) lasts for around 10- 14 days, with pumping over in an open vat during the initial phase. This is immediately followed by the malolactic fermentation. Maturation takes place for six months in traditional 50hl oak casks, and for a further six months in French oak barriques with various degrees of toasting.
It is recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles: excellent with mature cheeses.
Sangiovese, Cabernet Sauvignon, Merlot
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
Deep ruby rews, opening on black cherry and forest fruits-led fragrances that mingle with flower-like aromatics and very sweet spiciness. The initial depth, roundness and glycerine mouthfeel take you into a full, pulpy mid palate and finish again dominated by fruit and spice sweetness.
Period Of Harvest
25th September – 15th October
Temperature Of Service
18 - 20 °C (64 - 68 °F)
A large glass, narrowing at the rim