VINEYARDS

Italy – Regione Toscana – Provincia di Firenze, Pliocene origin, clayish

Altitude: 300 meters above the sea. Plants per hectare: 4000/5000 with ages from 5 to 25 years Exposure: South – South / West.

TYPE OF SOIL

Pliocene origin, calcareous with a good skeleton.

HARVEST:

From late September to mid-October by hand with selection of the grapes in the vineyard

YIELD: 90 quintals of grapes per 63 hl of wine

VINIFICATION AND REFINING PROCESS

Fermentation in red with maceration on the skins for about 15-18 days at a controlled temperature.

Maturation: at least 6 months in a large barrel and two further months in barriques. Ageing in the bottle for 2 months.

TASTING NOTES

Color: Ruby red with garnet-red shades Aroma: Intense and complex with fruity notes of ripe cherries, blackberries and currants.Taste: Full-bodied with hints of vanilla – black pepper – fine tannins

FOOD PAIRINGS: Main courses, red meats and roasts, game birds and furred, mature cheeses.

ALCHOOL: 12.5%

RESIDUAL SUGAR:4.0 g / l