Grape varieties: Sangiovese 95% and Merlot 5%. Production technique: obtained from the careful selection of grapes followed by a 12-14 days maceration of the must on the skins. maceration of the must on the skins for 12-14 days. After the wine matures in Slavonian and French oak barrels. Slavonian and French oak barrels for 6 to 10 months and is then refined then refined for at least 30 days in the bottle.
Organoleptic characteristics Colour: lively ruby red. Bouquet: fruity with a hint of light spice from the wood used for ageing. from the wood used for ageing. Taste: savoury and well-structured, with good aromatic persistence. aromatic persistence.
Producer recommendations Excellent with first courses and white and red meat dishes. white and red meats. Serve at a temperature of 16-18 °C. Alcohol content: 13,5% vol.