AGEING:
The wine remains in slovenian oak casks for at least 7-8 months before bottling

VINIFICATION:
Maceration on the skins takes place during fermentation and lasts approximately 10 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

SERVING SUGGESTION:
A perfect match for roast meat dishes, cheese and red meats. It makes a good partner for mature cheeses, especially Pecorino or Parmesan style cheese. Serve at 18°C

ALCOHOL:
12,5%

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

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%

TESTING NOTES:
Clear, purple-red in colour, with good depth and 'legs' indicating the certain structure. Intensely perfumed on the nose, with aromas of fresh fruit such as cherries, blackberries and blackcurrants, with a spicy finish. In the mouth, the wine is full bodied, with good depth and richness, attractive fruit and well balanced acidity