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Grape Variety: 90% Sangiovese e 10% Colorino
Production Area: Various plots on the estate, between 300 and 350 meters a.s.l.
Soil: Clay loam
Harvest: End of September – beginning of October for Sangiovese, mid-September for Colorino.
Winemaking and ageing: Traditional red vinification with alcoholic fermentation in temperature-controlled stainless steel vats for seven days, and subsequent skin maceration. Malolactic fermentation in steel. It is aged for 8 months, 30% in 50hl Slavonian oak barrels and 70% in steel.
Food Paring: Suitable for first courses with meat sauces, perfect with Tuscan cured meats and medium-aged cheeses.
Serving Temperature: 16 °C
Produced Bottle: About 50.000
Bottle size: 0,75l – 1,5l
AWARDS
