GRAPES:
90% Sangiovese, 10% between Canaiolo nero and Colorino
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 30 days; it subsequently carries out malolactic fermentation in concrete tanks.
AGING:
24 months in large Slavonian oak barrels
ORGANOLEPTIC NOTES:
Ruby red color with slightly garnet highlights; on the nose it presents fruity notes of cherries in alcohol and spicy notes of tobacco and vanilla. On the palate there is a well expressed tannin, soft and mature, broad with a good balance between the components.
Pairings:
perfect with roasts and even very mature cheeses.
Awards:
2017: 96 Decanter points (gold medal) / 93 Tony Wood points