| Grape varieties |
70% Syrah, 30% Petit Verdot |
| Origin |
Castagneto Carducci (Livorno). |
| Harvest |
The two varieties used were harvested and vinified separately. |
| Vinification |
After destemming, there was a brief skin maceration of about 6-8 hours at low temperature to allow maximum extraction of the aromas. The grapes were then softly crushed. After pressing, the must was transferred to stainless steel tanks for alcoholic fermentation at a controlled temperature of 16°C for about 2 weeks. |
| Ageing |
On the lees for 3 months and then, in spring, bottled. |
| Pairing |
It is excellent with fish or vegetable starters, fish dishes, seafood and shellfish. |