Harvest: First week of October Vinification: A part of the grapes is fermented after being destemmed but not crushed, in order to keep the grapes intact at the beginning of fermentation to favor the extraction of well-balanced fruity and tannic notes. To this end, we only use manual cleaning to ensure adequate selection of the fruit The Sangiovese Trebbiano and Malvasia grapes are vinified together. About 20% of the total of only Sangiovese is vinified in a small stainless steel tank with the semi-carbonic maceration method to give spiciness and juicy complexity. The maceration lasts about 20 days in cement tanks.

 Aging: for 12 months in used       French oak barriques, then they are all assembled together and continue for a

further six months in cement tanks before bottling.

Alcohol content: 13%.

Service: serve at 19° C
Gastronomy: : Goes well with pasta with meat sauces, red meat, wild game and cheese at medium and high seasoning
Colour: Dark ruby red, intense, with bright violet hues
Perfume: Sweet, intense, rich, fruity of blackberries and blueberries, with sensations of white pepper and vanilla. Balsamic scents in background, finely mixed with hints of undergrowth.
Taste: Dynamic beginning, deep, fruity. Great sweetness and good volume. Velvety tannins medium grain give an important structure, but also very elegant. Aftertaste very soft and. Good acid balance.