Description
Microclimate: Typically Mediterranean, characterized by a prolonged dry spell in summer and mild winters, with sporadic frosts. The combination of dry summers with rainy winters is peculiar of the Mediterranean climate. The sea helps determining the climate, which is temperate with limited annual and daily temperature excursions
Production Process: Manual harvest. Alcoholic fermentation at controlled temperature (less than 28°C) with maceration on the skins for 5-6 days. Malolactic fermentation in steel vats. Refining in oak barrels for a period of 18-20 months
Organoleptic Properties: Colour – intense red ruby; Bouquet – spicy with hints of cherry fruit and pepper; Taste – strong, intense, with a complex and silky tannin, long and lingering
Alcoholic Gradation: 13,5% VOL
Serving Temperature: 20°C
Pairings: traditional Tuscan red meat, especially game and wild boar, spicy and well seasoned cheese
