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Technical Sheet

  • GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
  • PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 6 months after harvesting.
  • COLOUR: Brilliant ruby red.
  • BOUQUET: Persistent, with a delicate scent of violets and fresh fruit.
  • TASTE: Round and harmonious, good body and soft tannins.
  • ALCOHOLIC STRENGTH: 13% vol.
  • SERVING SUGGESTIONS: Roasts, white and red meats.
  • SERVING TEMPERATURE: Serve at 18-20°C.
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