Bright red in colour, strawberry and cherry olfactory notes prevail along with a fresh, tangy flavour.
Sangiovese and Ciliegiolo vine fields with 3000 to 5000 plants per hectare trained according to the spurred cordon system, with an average production yield of 10 tons per hectare.
Grapes are rigorously hand picked and kept over night in a refrigerated cell. The day after they are de-stemmed and cryomacerated for a few hours prior to crushing. Must ferments in steel at controlled temperature with fine lees and is left to rest for a month in the bottle.
Ideal as an aperitif, it goes particularly well with fresh cheeses, vegetables, fish, grilled white meat, pasta with fish or asparagus.