Sangiovese
The grapes are harvested at full maturity in mid-September. The wine is vinified using an average maceration time of 8 to 10 days. During fermentation, the temperature is controlled (28-29 ° C) to stimulate the release of attractive tannins and develop a light ruby color, maintaining the rich fruity aromas characteristic of the Sangiovese grape. After fermentation, the wine is kept in temperature-controlled stainless steel tanks until May.
Ruby red
The aroma is intense with elegant floral notes, especially sweet violets, accompanied by fruity notes of dried plum and dark cherry. It ends with spicy hints of roasted coffee, notes of vanilla and black liquorice.
In the mouth it shows a wine with great structure and balance with delicate tannins. The finish is long, with a wild berry flavor.
12.5% Vol
16 ° -18 ° C