||30% Merlot, 70% Sangiovese
||The grapes are harvested by hand using boxes, followed by gentle destemming.
||The fermentation takes place at a controlled temperature of 23°C on the skins for twenty-one days. The malolactic fermentation takes place entirely inside new barriques.
||There follow twelve months of maturing in the same Barriques at a constant temperature of 16°C. At the end of this period, the wine is assembled and bottled. There follows a further period of refining in the bottle.
||Pasta dishes with ragout, grilled red and white meat, poultry, mature cheeses and typical cold cuts.