||10% Ciliegiolo, 85% Sangiovese, 5% Syrah
||Comune di Magliano (GR) a 300 m slm. Exposure: South, Southwest.
|Composition of the land
||Calcareous clay, rich in stone
||End of September Sangiovese, beginning of September Ciliegiolo e Syrah.
||Fermentation vats: Stainless steel.
||24 months in French Oak barriques and 2 in bottles.
||Meat stews, particularly of rabbit and chicken, as well as with medium-aged cheeses.