VINIFICATION:
Ripe grapes are picked and vinified by leaving the grape skins to macerate for 12-14 days. Fermentation takes place at a controlled temperature of 28/29°C. After racking, the wine is left to complete its mololactic fermentation.

AGEING:
The wine is refined by placing it in slavonian oak casks for 12 months then in bottles for 4 months.

SERVING SUGGESTION:
Roast of red meat, mixed meat grills, game, dishes containing truffle, mature Pecorino cheese. Serve at 18°C

GRAPES:
Sangiovese 100%

ALCOHOL:
12.5%

AREA OF PRODUCTION:
The hills around Siena. The grape growers belong to the Cantina di Montalcino

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

TESTING NOTES:
Ruby red in colour, with rich chromatic nuances and a distinctly fruity bouquet where the cherry tone is mitigated by a hint of vanilla and cinnamon. The flavour reflects the spicy undertone of the aroma and is balanced by a fine tannic note.