Grapes: Sangiovese 90%, Canaiolo Nero and Colorino 10% Training: Spurred Cordon Harvest: Manual Vinification: Fermentation and aging in vitrified cement and steel followed by bottle aging from two to four months. Malolactic conversion performed. Light filtration. Bottling: In October of the year following the harvest. Organoleptic characteristics: Bright ruby red with purple hues and a lively transparency. On the nose, it expresses intense and pleasant aromas starting with notes of black cherry, raspberry, and violet and then plum, blueberry, and cyclamen, resulting in a composition of great cleanliness. On the palate, it is enjoyable, with vibrant acidity supported by fresh, balanced tannins and good body. Alcohol: 12-13% Serving: 16-18 °C Food pairings: Tuscan ribollita, grilled meats, lampredotto, tongue, and medium-aged cheeses.
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Grapes: Sangiovese 90%, Canaiolo Nero and Colorino 10% Training: Spurred Cordon Harvest: Manual Vinification: Fermentation and aging in vitrified cement and steel followed by bottle aging from two to four months. Malolactic conversion performed. Light filtration. Bottling: In October of the year following the harvest. Organoleptic characteristics: Bright ruby red with purple hues and a lively transparency. On the nose, it expresses intense and pleasant aromas starting with notes of black cherry, raspberry, and violet and then plum, blueberry, and cyclamen, resulting in a composition of great cleanliness. On the palate, it is enjoyable, with vibrant acidity supported by fresh, balanced tannins and good body. Alcohol: 12-13% Serving: 16-18 °C Food pairings: Tuscan ribollita, grilled meats, lampredotto, tongue, and medium-aged cheeses.
