VINIFICATION:
Maceration on the skins takes place during fermentation and lasts approximately eight days, together with frequent pumping over. Temperature control (28-29°C) during fermentation encourages good colour and tannins while maintaining the rich fruit aromas characteristics of the grapes.

AGEING:
Unoaked to mantain freshness and vivacity, the wine remains in temperature controlled tanks until March following the vintage.

SERVING SUGGESTION:
Delicious with almost all kinds of starters and light meat dishes, both red and white. Perfect with pasta of all types. Serve at 18°C

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

ALCOHOL:
12%

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

TESTING NOTES:
Clear, ruby-red in colour, with reasonable depth and 'legs' indicating good structure. Perfumes of cherries and fresh red fruit, mingle with spicy, peppery notes. The wine is lively and fresh in the mouth, with soft, rounded tannins. Good intensity, attractive structure and fine, long length.

GRAPES:
Sangiovese 100%