Sangiovese 85%, Canaiolo and Merlot 15%. The grapes become from the border of the Chianti Classico Area in the Province of Siena.
PRODUCTION TECHNIQUE
Following careful grape selection and maceration of the must over the grape skins for 10 to 12 days, an advanced constant temperature fermentation technique is applied, yielding a pleasant, full bodied wine that keeps its distinctive fruitiness for an extensive period of time. The wine is bottled in the spring time following the harvest.
TASTING NOTES
Color: lively ruby red with violet reflections. Bouquet: fruity with aromas of ripe red fruit. Taste: medium bodied, fresh, savory and well balanced, it has a good structure.
WINEMAKER’S RECOMMENDATIONSÂ
A wine to match with every course, it is particularly suited for red meats and pasta. Serve at a temperature of 16°-18°C.
ABV: 12,50% vol
