In the best vintages, this wine is produced with 100% Sangiovese. For other vintages, a small part of Merlot is added. Deep ruby red in appearance with a nose that is fruity and characteristic of the traditional Sangiovese grape. On the palate it is tannic with a good structure and long aromatic finish. Can be paired with traditional Tuscan cold cuts and mature cheese and grilled red meats.

Production method and aging

Fermented for 12/18 days in steel vats, using native yeasts present on the grapes skin. The malolactic fermentation takes place in tonneaux (50% new, 50% used) for 12 months. Then further aged in steel vats and lastly in the bottle itself for 3 months.