||15% Cabernet Sauvignon, 15% Merlot, 70% Sangiovese
||Altitude: 150-200 m. a.s.l. Exposure: south-south west.
||End of September - start of October.
||Maceration for 15 days in stainless steel vats at controlled temperature to facilitate the extraction of the colouring contained in the grape skins.
||Wooden barrels, tonneaux.
||Fantastic with rare fillet steak, headstrong with game and charming with roasts. It mellows when accompanied by typical mature cheeses from all around Italy.