| Grape varieties |
5% Canaiolo Nero, 90% Sangiovese Grosso, 5% Mammolo |
| Origin |
Acquaviva di Montepulciano (SI) |
| Harvest |
The grapes are harvest by keeping them separated by type and parcels selecting them depending on the quality, exposition and soil type. |
| Vinification |
Fermentation and maceration takes place in stainless steel tanks for 15/18 days at controlled temperature (24°/28°C) with daily pumping over and délestage. At the end of alcoholic fermentation, maceration period continues bringing the temperature at 29 °C. |
| Ageing |
After the racking, wine is immediately transferred with its fine lees into French oak barrique and big barrels, where malolactic fermentation will take place, it continues its refining for other 18 months, followed by 12 months in stainless steel tanks and 6 months in bottle. |
| Pairing |
Excellent for roasted or red rich meat, aged cheeses. |