A full-bodied red obtained from a blend of different grape varieties: Sangiovese, Merlot, Cabernet and Sagrantino are vinified separately and placed in wood to gently coax out an intense red colour, with purple reflexes. A spicy aroma with unequivocal red fruit notes. In the mouth it is elegant and mouth-filling, conjuring up red fruit jam. Soft tannins and a delicate finish.
Vine fields of different grape varieties are situated at an altitude of 200 metres, in close proximity to each other and with the same exposure. Vines are grown according to the guyot method with a density of 5000 plants per hectare and an average production yield of 10 tons per hectare. Grapes are harvested at different times according to the ripening curve of different grape varieties.
Grapes are de-stemmed and left to ferment in controlled temperature steel vats in which must continuously undergoes pumping over and delestage to extract anthocyanins and aromas to the greatest possible extent.
Partly in cement and partly in barrique, in a second step. Left in the bottle for at least a month before commercialisation. Excellent after being left to age for 1/2 years.
Complex and full-bodied, the perfect accompaniment to charcuterie and mature cheese starters, first courses with meat or game sauce, braised or char-grilled red meat, or red meat in tomato sauce.