Ideal with all Italian cuisine, salami, ham, cheeses, soup, white and red meatGrapes: Sangiovese, Canaiolo nero.
Vineyard’s altitude: 300 m over sea-level
Ground: clay and yellow sands (tufa).
Plant system: guyot and spur cord
Plant density: 3300-5000 vine-stocks per hectare
Vintage: manual harvesting and selection.
Wine making system: delestage technique in fermentation in steel tanks
Physical and chemical evolution into oak barrels of different capacity, where it stands for 12 months. The refining in bottles precedes the presentation of the wine. The wine is then submitted to the judgement of the Chamber of Commerce commission for the D.O.C.G. acknowledgement.
Tasting notes: the wine is ruby red, with intens ripe fruity taste, well rounded and velvety wine.
Associations: Ideal with all Italian cuisine, salami, ham, cheeses, soup, white and red meat
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