grape varieties:
98% Sangiovese, 2% Petit Verdot
Winemaking and production:
Alcoholic fermentation takes place at a temperature of approximately 29-33 °C in tanks
steel for 25-28 days. Racking and malolactic fermentation then follow
takes place at a temperature of 18-20 °C. The maturation is carried out in small barrels
of French oak 225 lt. and 500 litres. After 24 months the wine is then bottled
where it remains for another 12 months to grow before being marketed.
Production:
10,000 bottles (only in the best vintages)
Main analyses:
alcoholic strength 14.5% vol, total acidity: 5.70 g/l, dry extract: 31.00 g/l
Organoleptic characteristics:
Intense ruby red color. The nose is broad, spicy with notes of red fruit
ripe and jammy. On the palate it has great character and long persistence; rich,
clean and extremely elegant.
Service temperature:
18°-20°C
Coupling:
Perfect in combination with important dishes such as roasts, grilled meats or garlic
spit, game and mature cheeses. Excellent if combined with traditional
Florentine steak with Chianina meat
Aging capacity:
10-15 years