Grapes: Sangiovese 90%, Canaiolo Nero 8% and Cabernet Sauvignon 2%. Training: Spurred Cordon. Harvest: Manual. Vinification: After fermentation in vitrified concrete at controlled temperatures, the maturation is completed for 9 months in 25 hl oak barrels and then in steel. Malolactic conversion completed. Light filtration. Refinement in bottle from three to five months. Bottling: In April after two years from the harvest. Organoleptic characteristics: Bright, vivid, and luminous ruby red. On the nose, typical hints of blackberry and violet emerge, spicy and vegetal notes, and finally notes of wild cherry, raspberry, and violet, accompanied by aromas of plum, blueberry, cyclamen, leather, and graphite. On the palate it is tannic and elegant, with good balance and substantial body. Alcohol: 13%. Service: 16-18 °C. Pairings: Pici with wild boar ragù, tripe stew, roasts, and aged cheeses.
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Grapes: Sangiovese 90%, Canaiolo Nero 8% and Cabernet Sauvignon 2%. Training: Spurred Cordon. Harvest: Manual. Vinification: After fermentation in vitrified concrete at controlled temperatures, the maturation is completed for 9 months in 25 hl oak barrels and then in steel. Malolactic conversion completed. Light filtration. Refinement in bottle from three to five months. Bottling: In April after two years from the harvest. Organoleptic characteristics: Bright, vivid, and luminous ruby red. On the nose, typical hints of blackberry and violet emerge, spicy and vegetal notes, and finally notes of wild cherry, raspberry, and violet, accompanied by aromas of plum, blueberry, cyclamen, leather, and graphite. On the palate it is tannic and elegant, with good balance and substantial body. Alcohol: 13%. Service: 16-18 °C. Pairings: Pici with wild boar ragù, tripe stew, roasts, and aged cheeses.
