Grapes: Sangiovese 90%, Canaiolo Nero 8%, and Cabernet Sauvignon 2% Training: Spur Cordon Harvest: Manual Vinification: After fermentation in glass-lined cement at controlled temperatures, maturation is completed for 9 months in 25 hl oak barrels and then in steel. Malolactic conversion performed. Light filtration. Bottle aging from three to five months. Bottling: In April, two years after the harvest. Organoleptic characteristics: Bright, lively, and luminous ruby red. The nose reveals typical hints of blackberry and violet, with spicy and vegetal notes, and finally notes of black cherry, raspberry, and violet accompanied by aromas of plum, blueberry, cyclamen, leather, and graphite. On the palate, it is tannic and elegant, with good balance and body. Alcohol: 13% Serving: 16-18 °C Pairings: Pici with wild boar ragù, stewed tripe, roasts, and aged cheeses.
