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Technical Sheet

  • GRAPE VARIETY: 100% Sangiovese.
  • PRODUCTION TECHNIQUES: The grapes harvested in the third week of September are vinified using modern fermentation technologies. After malolactic fermentation the wine is matured on the lees for 3 / 4 months, after which it is bottled.
  • COLOUR: Brilliant ruby red.
  • BOUQUET: Intense, of red fruits and minerals.
  • TASTE: With good body and a very elegant tannicity.
  • SERVING SUGGESTIONS: Roasts, red and white meats, ripe cheeses.
  • SERVING TEMPERATURE: Serve at 18-20°C, uncork half an hour before serving.