Description
Microclimate: wet in winter and spring, warm and dry in summer
Production Process: Manual harvest. Natural fermentation on yeasts, maceration on the skins for at least 3 weeks with controlled temperature (28°C). Malolactic fermentation in steel vats. Refining in Slavonian oak barrels and smaller French barrels for period of 12 months
Organoleptic Properties:
Colour – ruby red with violet reflections;
Bouquet –predominant scent of ripe fruit, with light hints of spices – vanilla and cinnamon;
Taste – soft, intense with an excellent balance of the tannins and the typical freshness of the Sangiovese
Alcoholic Gradation: 13,5% VOL
Serving Temperature: 22,0°C
Pairings: red meat, game, seasoned cheese
