||10% Merlot, 90% Sangiovese
||Botinaccio Montespertoli (Florence)
||Vineyards, predominantly south oriented, extend over ventilated desks at an altitude of about 200 meters a.s.l.
|Composition of the land
||The ground, frank-clayey with medium calcareous content.
||Gradually obtained from Sangiovese and in small part from Merlot, the grapes are picked and harvested by hand in the coolest hours of the morning.
||The controlled temperature fermentation lasts about one week, followed by a maceration period on the skins of approximately 10 days.
||After 12 months of rest in stainless steel tanks, the wine undergoes 4 months of aging in the bottle before being put on the market.
||Ideal for ground appetizers, first pasta dishes and grilled red meat. particularly interesting associated with seasoned cheeses.