| Cépages |
60% Sangiovese, 40% Merlot |
| Climat |
Altitude: 300 m. a.s.l. Exposure: South-West and North-East. |
| Composition du sol |
Clayey-calcareous rich of skeleton. |
| Système d'élevage |
Spurred cordon (Royat cordon). |
| Nombre de plantes par hectare |
5500 |
| Vendanges |
Manual in boxes, at the end of September. |
| Vinification |
The grapes carefully harvested are manually selected on a sorting belt in the winery, before the beginning of the alcoholic fermentation with selected yeasts, at controlled temperature. The maceration lasts about 20-25 days with pumpovers exposed to the air till the end of the fermentation; the cap punchings are manual and repeated till the moment of the devatting. |
| Affinage |
Malolactif fermentation: spontaneously in barriques. Maturation: 24 months in French oak barriques with repeated batonnages in order to favour the extraction from its lees. Not less than 6 months in bottle. |
| À déguster avec |
It goes along well with strong structured plates, red meat and game with slow cooking, or with long-aging cheese. It is great together with tru e, “Pecorino” cheese and with meat plates cooked with tru es. It is enhanced paired with spicy stews and it is perfect with the classical Maremma plate: the wild boar stew. |