Grape Variety: Sangiovese
 
Alcohol: 13.5% Vol
 
Vinification: Harvested in mid-September, are processed following the traditional skin contact method: maceration-fermentation in steel tanks at 27/28℃ for about two weeks;the “first wine” thus obtained is stored in steel tanks at controlled temperature. The rest of the grapes are left to dry on the plant until late autumn. Once harvested, the grapes follow a red vinification with short maceration, a partially fermented wine is obtained, rich in color and sugar. The two wines are united and placed in barrels, where a second and very slow alcoholic fermentation takes place which favors the formation of a higher glycerine content and gives the wine softness and roundness.A refinement of about 5 months, in which the malolactic fermentation is completely carried out,completes the process.
 
Colour: Ruby red intense and bright
 
Bouquet: The bouquet opens with floral and ripe red fruit aromas with prominent cherry notes

Taste: Dynamic, soft and round with a significant but not overwhelming tannin structure and well balanced acidity, a unique feature that makes this wine very versatile