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Grape variety: 80% Sangiovese, 20% Canaiolo.
Production Techniques: Harvest in the second decade of September, vinification with 2 daily pumpings over at acontrolled temperature of 28°C and maceration on the skins forapprox. 2 weeks. After racking and subsequent malolacticfermentation, the wine is kept on the lees for 1-2 months. Bottling 12 months after harves ting. The wine is put on themarket 2 months after bottling.
Colour: Bright, brilliant ruby red.
Bouquet: Intensely winy with scents of red fruits.
Taste: Harmonious, round and very elegant alcoholic.
Strength: 12,5% vol.
Serving suggestions: Roasts, braised meats, white and redmeats. Serving temperature: Serve at 18-20°C, uncork half an hourbefore serving.