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Area of origin
Sangiovese, Cabernet Sauvignon, Merlot
130 m a.s.l.
Guyot in elder vineyards, cordon spur in all others
Silt and sand with a good percentage of clay
Fermentation is carried out in stainless steel tanks at a controlled temperature of 24°C. The skin maceration process may vary from 18 to 20 days with frequent pumping of the must over the skins. Afterwards the maturation process continues for half part in 30hl and 50hl
Slavonian oak barrels and for the other part in barriques, for a minimum of 10 months. The wine is then refined in bottles for at least 4 months.
Vivid ruby red, with slight garnet coloured shades.
The wine has red berries and spices aromas with a delightful vanilla sensation.
The mouthfeel is very sophisticated and pleasantly harmonic. It has a persistent and pleasantly tannin flavor, with a well combined freshness.
To be combined with grilled red meat and roasted poultry.
We recommend to uncork the bottle at least 15 minutes before use.