AREA OF PRODUCTION:
Small, hilly area in the comune of Montalcino. The grape growers belong to the Cantina di Montalcino, near Siena

GRAPES:
Sangiovese 100%

VINIFICATION:
Maceration on the skins takes place during fermentation and lasts approximately 15-20 days, together with frequent, gentle pumping over. Temperature control (30-32°C) during fermentation encourages good colour, the structure characteristic of Sangiovese and supple tannins

AGEING:
The wine remains in slovenian oak casks for at least two years before bottling

STORAGE:
Store away from direct sunlight or direct heat, preferably in a cool dark cellar

SERVING SUGGESTION:
This is the classic wine for roast meat dishes, both wild game and more traditional roasts. It also makes a perfect partner for mature cheeses, especially Pecorino or Parmisan style cheese. Serve at 18°C.

TASTING NOTES:
Clear, purple-red in colour, with good depth and 'legs' indicating the certain structure. Intensely perfumed on the nose, with fruit aromas including blackberries, blackcurrants and cherries a dominant theme. In the mouth, the wine is full bodied, with tremendous depth and richness, attractive fruit and well balanced acidity