||20% Cabernet Sauvignon, 20% Ciliegiolo, 50% Merlot, 10% Sangiovese
||Perolla Tenuta (Massa Marittima, Grosseto). Altitude: 100-150 metres (above sea level)
|Composition of the land
||The area was formed in the Pleistocene era and displays pebbly, sandy-clay reddish-brown soils. Other surface soils show a more compact clay-silt component rich in micronutrients.
||Merlot: September 10 Cabernet Sauvignon: 30 September Ciliegiolo: 18 September Sangiovese: 20 September
||Nine days fermentation on the skins at 28-30°C followed by malolactic fermentation and brief maturation in stainless steel vats.
||Try this wine with pasta and rice dishes, white meats and light main courses. Also excellent with fish soups