Grape
100% Sangiovese
Vinification and ageing
The freshly picked grapes are destemmed and crushed before undergoing fermentation in temperature-controlled steel tanks with a capacity of 50 hl. This is followed by maceration on skins, which can last from three to four weeks. Malolactic fermentation then takes place in wood. When this phase is complete, ageing in second and third-passage French oak tonneaux and 20hl Slavonian oak barrels begins, and this lasts for approximately 20 months. After bottling, the wine undergoes at least nine months’ bottle ageing, after which the product is ready for sale.
Sensory profile
Colour: Transparent ruby with soft nuances tending towards garnet
Bouquet: Intense woodland fragrances with scents of spices and vanilla
Palate: Long and balanced, it presents a fragrant, persistent, savoury finish
Alcohol content
Approximately 14.5% vol.
Gastronomic pairings
Ideal for serving with red meats or game. Recommended with hard, mature cheeses.
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