Description
Grapes: Sangiovese 90%, Canaiolo Nero and Colorino 10% Training system: Spur-pruned cordon Harvest: Manual Vinification: Fermentation and aging in glass-lined cement and steel, followed by bottle aging for two to four months. Malolactic conversion completed. Light filtration. Bottling: In October of the year following the harvest. Organoleptic characteristics: Bright ruby red with purple hues and a lively transparency. On the nose, it expresses intense and pleasant aromas starting with notes of black cherry, raspberry, and violet, then plum, blueberry, and cyclamen, for a combination of great purity. On the palate, it is enjoyable, with vibrant acidity supported by fresh tannins, balanced and with good body. Alcohol: 12-13% Serving temperature: 16-18 °C Pairings: Tuscan ribollita, grilled meats, lampredotto, tongue, and medium-aged cheeses.