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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 10 days of maceration on the skins. After racking and subsequent malolactic fermentation, the wine is kept in steel vats for 6 months. The wine is put on the market 2 months after maturing in the bottle.
  • COLOUR: Bright ruby red.
  • BOUQUET: Persistent, with a light scent of violet and fresh fruit.
  • TASTE: Harmonious, pervasive and velvety.
  • SERVING SUGGESTIONS: Roasts, white and red meats, pasta.
  • SERVING TEMPERATURE: Serve at 18-20°C.