Grapes: 85% Sangiovese, 8% Cabernet and 7% Petit Verdot
Vinification: Vinification in steel at a controlled temperature of 25° – 28° C. Two weeks of maceration
with various pumping and delestages. Malolactic fermentation in steel.
Ageing: The wine was aged in steel for 12 months.
Color: Intense ruby red
Bouquet: Intense with red fruit notes, violet and vegetable aromas.
Food Pairing: Goes well with game, roast, braised and stewed red meats and medium aged cheese.
Served at a temperature of 18°
Alcool: 14,5%