ORGANOLEPTIC CHARACTERISTICS 

Ruby red with violet notes. Floral and fruity notes reminiscent of cherries, ribes, raspberries and balsam notes. Pleasing and intense aroma. Red fruits and balsam notes. Well integrated fine sweet tannins.

 GRAPE VARIETIES

Sangiovese 85 % – Ciliegiolo 5% – red grape varieties 10%

 VINIFICATION

Alcoholic fermentation and maceration for minimum 15 days in stillness steel tanks with détéstage and pump-overs at a controlled temperature

 REFINING

50% of the production ages in 25 hl Slavonia oak barrels for three months. The remaning 50% aged in stainless steel. Fining in bottle for minimum 3 months

FOOD PAIRING

Mushroom soups and pasta with meat sauce, noble poultry, boiled beef in general, fresh cheeses.