| Rebsorten |
70% Sangiovese, 20% Cabernet Sauvignon, 10% Merlot |
| Klima |
Altitude: 250 m. a.s.l. Exposure: South-west. |
| Bodenbeschaffenheit |
Medium-textured soil with clay and galestro. |
| Weinbereitung |
The grapes are strictly hand picked and are vinified in small containers in order to encourage maximun extraction of skin components. Fermentation is carried out with natural yeasts, in full respect of the terroir, the wine rests on the skin for a least 18-20 days, during which time it undergoes punching down and brief pumping over are carried out. |
| Ausbau |
The wine is transferred to small French wood containers, where it undergoes malolactic fermentation and remains for a least 15 months. During this period the wine is racked a few times to make it clearer and prepare it for bottling, which is done without subjecting the wine to any filtration or clarification processes in order to keep all its organoleptic properties intact. |
| Speiseempfehlung |
It goes well with mature cheeses, red meat and game. |