Wine DescriptionVineyards age: 2003
Pruning system: Spur pruned cordon e Guyot
Planting density: 5000 plants per hectare
Yield per hectare: 6/7 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: All the production ages in 25 hl barrels of Slavonian oak for 24 months. Fining in bottle for 6 months
Ageing ability: 12 years
Color: Deep ruby red tending to garnet.
Nose: Complex. Floral with vanilla notes. Small berries. Pepper.
Palate: Tasty with pleasant spicy notes, intense finish with well integrated tannins.
Serving suggestions: Typical Tuscan dishes (“pici”, “pappardelle” hand made pasta), roast pork, stewed wild boar and hare, mature cheeses.