Grapes
100% Sangiovese

Production area
Tuscany

Altitude
50-150 m a.s.l.

Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone soil, comprising clay and sand schists, rich in limestone. Deep soil facing East and South-east.

Alcohol
13 % vol.

Fermentation
Alcoholic fermentation for 12-15 days at a temperature of 20-24°C, followed by maceration for 10 days at 27-28°C in steel, using Delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.

Aging
Ageing on fine lees with micro-oxygenation for about 6 months.

Tasting notes
Ruby red colour. The bouquet is vinous and fermentative To the palate it is streamlined and agile, snappy, soft and fruity.

Food pairings
Red meats, roasts, cold cuts and cheeses, meat tartare and carpaccio.

Capacity
0,75 l