0.75L / 13.5%

VINIFICATION AND AGEING

The must, pressed from fully ripe grapes, is vinified in vertical fermenting devices for about 10 days at a temperature of 28°C (82.4° F). Malolactic fermentation follows, after which the wine is racked into hectoliter (1,579 gallon) french oak barrels to mature.

TASTING NOTES

colour: intense ruby red, with violet shadings.

bouquet: intense and full, the flavor offers pleasant scents of violets, cherries and wild berries.

flavour: with a good structure but pleasantly fresh and with a soft and persistent finish.

FOOD PAIRINGS

A harmonious wine that accompanies preserved meats of the Tuscan tradition, savory introductory dishes, grilled red meats and moderately aged Pecorini cheeses.