Classification Toscana Rosso IGT
Blend Sangiovese 40%, Ciliegiolo 40%, Canaiolo 10%, Colorino 10%
Harvest End of September, at different times depending on the vineyards
Vinification Red wine fermentation with 10-15 days maceration on the skins, and daily pumpovers for several days.
Maturation Agin in oak. barrels for at least 12 months, where malolactic fermentation takes place, followed by further bottle aging.
Sensory Profile Ruby red colour, complex perfume with hints of red and black berries, spices and flowers. On the palate the wine is full-bodied as well as being well balanced and fragrant. The finish is charaterised by lively tannis typical of autochtonous varieties.
Servin Suggestions Combines well with all red meat dishes, roosts and stews, excellent wild game.
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