Production Area: Montalcino, Cinigiano
Variety of the grapes: mainly Sangiovese
Soil: Medium mixture with remarkable skeleton presence.
Altitude : 250 m above sea level
Harvest period : last decade of September
Vinification: bThe grapes were cut and pressed, then the fermentation process takes place. The grape peels and the must fermentation lasts about 20 days. Racked off the wine is stored in containers in tempered rooms, in order to help the malolactic fermentation.
Ageing: Up to 3 months, a part in Slavonian oak barrels and a part in French oak barrique.
Bottle ageing: Up to 3 months before selling the wine on the market.
Tasting notes : Ruby red. Fresh and young red wine with hints of cherry , raspberry and black fruit. Medium bodied. Serve at 18°C.
Food paring : Ideal from aperitif to all meal long. Easy match with grilled meat and salads, tomato sauce pasta and cold cuts.
