VINIFICATION:
Maceration on the skins takes place during fermentation and lasts approximately 10-12 days, together with frequent, gentle pumping over. Temperature control (28-29°C) during fermentation encourages good colour and supple tannins.

AGEING:
Part of the wine spends a brief period in new oak casks, made from Allier and Cher.

SERVING SUGGESTION:
With enough structure to stand up to robust main courses, it is also excellent with cheese. Serve at 18°C

AREA OF PRODUCTION:
The hilly area located between Florence and Siena. The grape growers belong to the Cantina di Montalcino in Montalcino, near Siena.

ALCOHOL:
12.5%

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

TESTING NOTES:
Clear, purple-red in colour, with good depth and 'legs' indicating the certain structure. On the nose, the wine is spicy with perfumes of cherries and flowers, especially violets. On the palate, the wine is ripe and well balanced

GRAPES:
Sangiovese