||20% Syrah, 80% Pugnitello
||Pisan Hills, Peccioli area.
||Altitude: 200 m. a.s.l. Exposure: South, South, West.
||October. About 10% of Pugnitello grapes are left over in the plant until the end of October or early November.
||Maceration for 15-20 days in stainless steel vats at controlled temperature.
||Wooden tonneaux for at least 12 months.
||Sumptuous with important meats, gorgeous with game but fascinating with seasoned and tasty cheeses. Wonderful even if tasted alone, after meal.
||Price Poggio Nicchiaia Gioya 2016 € 13.20