||40% Cabernet Sauvignon, 30% Merlot, 30% Syrah
||Bolgheri (Livorno). Exposure: South - South-west.
||Clayey-sandy soils with the presence of skeletal.
||Fermentation in steel tanks at 26-28 °C for 20 days conducted with naturally occurring yeasts on the grapes. Malolactic fermentation: spontaneously during aging.
||At least 6 months in oak barrels of 3° - 4° step. Ageing in bottle: 6 months.
||Perfect partner for spicy dishes of Tuscan tradition, good also to be drunk alone.