Vigna Casanova Vinification is carried out in the traditional way, with manual grape harvesting in crates, maceration and fermentation in stainless steel for about 25 days with numerous pump-overs and délestage. Aging in 15 hl casks of local oak (Foresta Modello delle Montagne Fiorentine) for about 24 months, then in bottle for about 6 months. The color is deep ruby red with bright reflections. On the nose it is complex with pleasant notes of sour cherry and dried plum, cocoa bean, clove and musk, followed by pleasant notes of undergrowth and a hint of bay leaf. On the palate the Sangiovese reveals all its character with soft tannins. It finishes with lovely minerality and persistent acidity. Recommended pairing with meat first courses or risotto, red meats, Florentine steak, roasts, grilled dishes, braised dishes, and well-aged cheeses. Recommended temperature: 18-20°C. It is advisable to decant particularly aged bottles.
Vigna Casanova Vinification is carried out in the traditional way, with manual grape harvesting in crates, maceration and fermentation in stainless steel for about 25 days with numerous pump-overs and délestage. Aging in 15 hl casks of local oak (Foresta Modello delle Montagne Fiorentine) for about 24 months, then in bottle for about 6 months. The color is deep ruby red with bright reflections. On the nose it is complex with pleasant notes of sour cherry and dried plum, cocoa bean, clove and musk, followed by pleasant notes of undergrowth and a hint of bay leaf. On the palate the Sangiovese reveals all its character with soft tannins. It finishes with lovely minerality and persistent acidity. Recommended pairing with meat first courses or risotto, red meats, Florentine steak, roasts, grilled dishes, braised dishes, and well-aged cheeses. Recommended temperature: 18-20°C. It is advisable to decant particularly aged bottles.
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