||40% Cabernet Sauvignon, 40% Sangiovese, 20% Syrah
||Altitude: 150-200 m. a.s.l. Exposure: south-south west.
||The grapes are destemmed and gently crushed before being sent to fermenters with thermo-oxygen control to facilitate maximum extraction over the separation of grapeseed responsible for the aggressive tannins.
||After adequate maceration the wine rests on wooden barrels.
||Red meat, pasta, pizza and aged cheeses.
||Price Poggio Nicchiaia Tigliano 2016 € 7.69