Sangiovese 85 % – Ciliegiolo 5% – red grape varieties 10%
Installed partly in 2004 and partly in 2012
Spur pruned cordon e Guyot
5000 plants per hectare
Yield per hectare
7 tons of grapes
Hand harvest date
Last week of September
Crush and fermentation
Alcoholic fermentation and maceration for minimum 15 days in stillness steel tanks with détéstage and pump-overs at a controlled temperature
Ageing and fining
50% of the production ages in 25 hl Slavonia oak barrels for six months. The remaning 50% aged in stainless steel. Fining in bottle for minimum 3 months
Ruby red with violet notes.
Floral and fruity notes reminiscent of cherries, ribes, raspberries and balsam notes
Pleasing and intense aroma. Red fruits and balsam notes. Well integrated fine sweet tannins.
Mushroom soups and pasta with meat sauce, noble poultry, boiled beef in general, fresh cheeses.