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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 22°C for 14 /16 days with a daily skin maceration process and frequent pumping of the must over the skins. The wine is then refined for about 2 months on the lees and in the in bottles for 3 months.
Vivid ruby red.
The mouthfeel is very fresh and pleasantly harmonic. It has a persistent and pleasantly tannin flavour that makes it a balanced and pleasant wine.
Red berries, rose and viola.
To be combined with cold cuts, semi-seasoned cheese, first courses and grilled meat.