||15% Cabernet Sauvignon, 85% Sangiovese
||Castelnuovo Berardenga (Siena).
||Vineyard hill (250 meters) in the Chianti area, south-west.
||Traditional in stainless steel vats for 10 days at controlled temperature (28-30 ° C). A fi ne fermentation maceration on the skins for another 20 days.
||16-18 months in small French oak barrels, after 6 months in bottle
||Grilled red meats, roasts and cheeses of medium and long aging.
||Price Poggio Bonelli Poggiassai 2013 € 19.50