Blend: Sangiovese 95% – Canaiolo 5%
Training System: Spurred cordon
Plant density: 3.500 – 6.200 vinestock per hectare
Yield: 50 quintals per hectare
Harvesting: Mid of September
Vinification: Traditional method with controlled temperature and pumping over.
Ageing: 12 months in Slavonian oak barrels followed by minimum 6 months in the bottle.
About the wine: Instant pleasure wine obtained from the selection of the best grapes of the estate. Intense ruby color with light garnet hues, the nose opens on notes of wild berries and violets. The palate is dry and robust with nice soft notes.
Food pairing: White and red meat, cheeses
Service temperature: 18 – 20°C