| Grape varieties |
95% Sangiovese, 5% Colorino |
| Origin |
Sezzana, Casciana Terme, Tuscany. |
| Soil composition |
Sandy, limestone, full of rocks and volcanic. |
| Fermentation period |
Alcoholic fermentation for 7-8 days in rotary fermenters at a controlled temperature. |
| Production technique |
Malolactic fermentation in oak wood barrels. |
| Ageing |
In new, medium toasted French oak barriques for 12-14 months. After ageing the wine is transferred to steel tanks for approximately 3 months and then bottled, followed by ageing in the bottle for 3-4 months. |
| Pairing |
Elaborated paste and meats. |