Grapes: 90% Sangiovese 10% Cabernet Tasting
Colour: Intense ruby red
Fragrance: Fruity, elegant and spicy
Taste: Good tannic structure, soft, fruity and spicy
Service Temperature: 16 – 18 °C
Food Combination: Hors d’oeuvres, pasta dishes with meat sauces, white and red meats; fresh cheeses.
Harvest & Vinification Yield: 60 hl of wine / HA
Harvest Time: Beginning of October Harvest: Handmade, in small wooden crates. Crushing: Soft, destemming comes first
Fermentation Tanks: Temperature controlled stainless steel tanks
Fermetation Temperature: 25–26°C on average
Fermentation Times: 7–8days
Maceration Times: Approximately 10 days after the end of the alcoholic fermentation
Malolactic Fermentation: Follows the racking off in tanks.
Aging Tanks: Steel
Aging Times: 4 months
Bottle Aging: A minimum of 4 months