Grape varieties: Sangiovese 90%, Canaiolo Nero and Colorino 10%. Training system: spur-pruned cordon. Harvest: manual. Vinification: fermentation and aging in vitrified concrete and steel, followed by bottle aging for two to four months. Malolactic conversion completed. Light filtration. Bottling: in the month of October of the year following the harvest. Organoleptic characteristics: brilliant ruby red with purple highlights and lively transparency. On the nose it expresses intense and pleasant aromas that begin with notes of black cherry, raspberry and violet and then plum, blueberry and cyclamen, for an overall impression 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. Pairings: Tuscan ribollita, grilled meats, lampredotto, tongue and medium-aged cheeses.
Price VAT included
Grape varieties: Sangiovese 90%, Canaiolo Nero and Colorino 10%. Training system: spur-pruned cordon. Harvest: manual. Vinification: fermentation and aging in vitrified concrete and steel, followed by bottle aging for two to four months. Malolactic conversion completed. Light filtration. Bottling: in the month of October of the year following the harvest. Organoleptic characteristics: brilliant ruby red with purple highlights and lively transparency. On the nose it expresses intense and pleasant aromas that begin with notes of black cherry, raspberry and violet and then plum, blueberry and cyclamen, for an overall impression 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. Pairings: Tuscan ribollita, grilled meats, lampredotto, tongue and medium-aged cheeses.
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