Area of origin
Carmignano (PO), Capraia e Limite (FI)
Sangiovese, other local red grapes
85 m a.s.l.
Guyot in elder vineyards, cordon spur in all others
Silt and sand with a good percentage of clay
Grapes are fermented in stainless steel tanks at a controlled temperature of 22°Cfor 14 /16 days. with a daily skin maceration process and frequent pumping of the must over
the skins. After the first fermentation, the wine matures in stainless steel tanks for some months (around two months on the lees). The wine is then refined in bottles for 3 months.
Vivid ruby red.
Red fruit, cherry and viola.
With a delightfully tannin taste, the mouthfeel is full bodied and pleasantly fresh.
To be combined with cold cuts, cheese, first courses and grilled meat.
12% - 12,5% vol