ORGANOLEPTIC CHARACTERISTICS

Garnet color, on the nose ripe red fruits, violets and spices like vanilla, black pepper and cloves.

 GRAPE VARIETIES

100% Sangiovese.

 VINIFICATION

Alcoholic fermentation with select yeast at controlled temperature of 28 C°. maceration on the skins for 20 days. Replacement of wine 3 time a day. After the maceration a soft pressing of the skin with manual press.

 REFINING

24 months in aok of 20 Hl.

FOOD PAIRING

Strong in the mouth with delicate and very pleasant finish. Excellent persistance. Serving temperature 16 ° – 18 ° C.

AWARDS