Grape varieties: Sangiovese 90%, Canaiolo Nero 8% and Cabernet Sauvignon 2%. Training system: spur-pruned cordon. Harvest: manual. Vinification: after fermentation in vitrified concrete at controlled temperatures, maturation is completed for 9 months in 25 hl oak barrels and then in steel. Malolactic conversion completed. Light filtration. Bottle aging for three to five months. Bottling: in the month of April, two years after the harvest. Organoleptic characteristics: brilliant ruby red, lively and bright. On the nose typical hints of blackberry and violet emerge, spicy and vegetal notes and finally notes of black 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 equal body. Alcohol: 13%. Serving: 16-18 °C. Pairings: Pici with wild boar ragù, stewed tripe, roasts and aged cheeses.
Price VAT included
Grape varieties: Sangiovese 90%, Canaiolo Nero 8% and Cabernet Sauvignon 2%. Training system: spur-pruned cordon. Harvest: manual. Vinification: after fermentation in vitrified concrete at controlled temperatures, maturation is completed for 9 months in 25 hl oak barrels and then in steel. Malolactic conversion completed. Light filtration. Bottle aging for three to five months. Bottling: in the month of April, two years after the harvest. Organoleptic characteristics: brilliant ruby red, lively and bright. On the nose typical hints of blackberry and violet emerge, spicy and vegetal notes and finally notes of black 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 equal body. Alcohol: 13%. Serving: 16-18 °C. Pairings: Pici with wild boar ragù, stewed tripe, roasts and aged cheeses.
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