GRAPES:
90% Sangiovese, 10% between black Canaiolo and black Malvasia
PRODUCTION AREA:
Loc. Villa a Sesta, Castelnuovo Berardenga, 420m above sea level
HARVEST:
end of September-beginning of October, upon complete achievement of phenolic and technological maturity in the Sangiovese, Canaiolo nero and Colorino grapes.
Winemaking:
the must is vinified in stainless steel at a controlled temperature where alcoholic fermentation takes place with consequent maceration on the skins for approximately 20 days; it subsequently carries out malolactic fermentation in concrete tanks where it undergoes aging before bottling.
Organoleptic notes:
It has an intense and very bright ruby ??red color; intense on the nose with a prevalence of red berries such as raspberries and currants; the taste is soft, balanced and remarkably persistent.
Pairings:
it pairs perfectly with all red meats and fresh and semi-mature cheeses.
Awards:
2019: 89 Falstaff points